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Vegetable Stock


3 hours and 5 minutes

8 servings


Make this in your stock pot or crock pot. Keep it in the fridge or the freezer. You will always have stock ready when you need it.
Most store-bought vegetable stocks have either too much sodium or they are made with some nightshade vegetables (tomatoes and potatoes) which are no-noes for the Detox Restart Program.
Use what you already have in the refrigerator. Any herbs, dried bay leaf, etc., you can't go wrong with stock recipes. Phase One-Repair

Vegetable Stock


  • 8 cup(s) filtered water

  • 1 any color onion, coarsely chopped

  • 3 carrots, peeled and coarsely chopped

  • 3 stalks celery, coarsely chopped

  • 2 garlic cloves, peeled and coarsely chopped

  • 1 cup(s) fresh parsley, rinsed

  • 1 any of the following: sweet potato, parsnip, celery root, fresh herbs, and/or salad greens. Be creative.


1. Fill a pot to about 1 cup over what sort of container you have to store it. I use large glass mason jars for the refrigerator and freezer bags for the freezer. Heat on high to a boil

2. Peel and coarsely chop vegetables and put it in the pot of water. Add fresh herbs.

3. Bring to a boil, then cover and reduce heat to low. Simmer for 3 hours. If you use a crock pot, put the vegetables and the water on low for 4-8 hours.

4. When finished, scoop out all of the vegetables and herbs, discard (compost). Let the stock cool. Transfer to jars through mesh strainer to get all the last pieces. let the stock completely cool before you transfer to the freezer bags. They will keep in the refrigerator for two weeks and the freezer for six months.

5. *Try roasting the vegetables in olive oil in the oven for 35 minutes before putting them in the water. Adds more depth to the flavor.

6. **If you don't have fresh herbs you can use dried; but they are hard to filter when you are done. Try an unbleached coffee filter: fill it with herbs and tie closed. Toss the bag after you simmer the stock.

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