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Vegetable Stock
Servings: 3by DCMH562 recipes>Ingredients
- 2 lbs carrots, diced
- 3 lbs, 5 oz russet potatoes, diced
- 4 lbs leeks, white part only, diced
- 3 lbs, 3 oz dry white beans, soaked overnight
- salt to tase
Directions
- Place carrots, potatoes, leeks, and beans in a large pot.
- Add water to cover. Bring to a boil and simmer for 40 minutes.
- Strain. Salt to taste (if desired).
- Refrigerate and use within a week or freeze.
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