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diabetic vegetable stock


i stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from recipezaar! the original source of the recipe is the art of cooking for the diabetic. low sodium and low cholesterol, too!


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  • Carbohydrates: 81.9
  • Fats: 0.0
  • Dietary Fiber: 19.0
  • Minerals: 3.0
  • Proteins: 5.0
  • Vitamins: 0.0
  • Water: 6.0


  1. Saute the chopped onions in a skillet until they are all brown and almost black
  2. Although you may vary the vegetable ingredients to taste
  3. I strongly recommend that you do not omit the browned onions or the parsnip
  4. In a crockpot
  5. Combine vegetables and water
  6. Bring to a simmer
  7. Skimming foam from surface
  8. Add parsley
  9. Bay leaves
  10. And peppercorns
  11. Cook on low for about 3 hours and check it periodically
  12. Adding more water as necessary to keep ingredients covered
  13. Taste the stock and continue cooking
  14. If desired the longer it cooks
  15. The stronger the flavour will be
  16. Strain stock through a fine sieve
  17. Stock keeps 3 days in the refrigerator or 1 month if frozen

Step 9

Total Time in Minute 265

Ingredients Count 11

cooking diabetic vegetable stock

See More Relate Photo




Celery ribs



Celery root


Bottled water

Fresh parsley

Bay leaves

Black peppercorns

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