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Vegetable Stock |  Vegetable/Fruit Day

This is a vegetable stock to use with your “cooked” vegetables

Ingredients
  • 4 cups water
  • 2 cups chopped celery whole celery stalks
  • 1 large onion, chopped
  • ½ cup chopped cabbage
  • 1 large cut up carrot
  • 6 peppercorns
  • 1 bay leaf
  • 1 can tomato juice
Directions
  • place in large saucepan, simmer, covered 1 hour
  • strain
  • you can use as a soup, add veggies
  • REFRIGERATE
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