Kitchen Basics Roasted Vegetable & Herb Culinary Stock

32 oz (2 lb) 907 g


 

Directions

Shake it up! The carton & your cooking. Ready to use. Do not dilute. Shake before using. Natural settling may occur. Tuscan Kale, Squash & White Bean Soup Prep Time: 15 minutes. Cook Time: 30 minutes. Serves: 6. 1 Tbsp. olive oil, 1 cup diced onion, 1 lb. butternut squash, cut into 3/4-inch pieces 3 cloves garlic, minced, 1 tsp. kosher salt and 1/2 tsp. ground black pepper, 1/2 tsp. red pepper flakes or to taste, 1 tsp. finely chopped fresh rosemary, 1 carton Kitchen Basics (32 oz.) Culinary Stock Roasted Vegetable & Herb, 1 can cannellini beans, rinsed (15 oz.) and drained, 8 oz. lacinato kale, stemmed and coarsely chopped, Shaved Parmesan cheese. Heat oil in a stockpot (5-6 qt.) over medium heat; add onion and cook about 4 min. Until softened. Add squash, garlic, salt, pepper, red pepper flakes and rosemary; cook about 4 min., stirring frequently. Add stock, 2 cups water and beans; bring just to a boil over high. Reduce to medium; simmer 15 min. Until squash is fork tender. Stir in kale; cook 5 to 10 min. Until wilted. Serve topped with parmesan. Season to taste. Helpful Usage Tip: Use in savory recipes when calling for broth, stock, bouillon or water. Culinary Stocks Add Rich Flavor to a Variety of Recipes! Vegetable soup; Rice & grains; One-pot pastas; Vegetarian & vegan dishes; Vegetable stews & chilis; Mashed potatoes. Refrigerate immediately after opening and use within 14 days. Freeze leftover stock in freezable container and use within 60 days.

 

Product Details

No artificial flavors. Gluten free. 40% less sodium than leading regular vegetable broth(a). (a) Contains 440mg sodium per serving. The leading regular vegetable broth contains 800mg sodium per serving. As of April 2025. Non GMO ingredients(b). (b) SGS verified the Kitchen Basics process for manufacturing this product with no genetically engineered (GE) ingredients. www.sgs.com/no-gmo. Homemade taste. Just Like Homemade Cooking stock is a central ingredient for soups, sauces and marinades. It is used by many to flavor vegetables, potatoes and rice dishes. For years, making stock from scratch has been the only way home cooks have been able to control and limit ingredients. Kitchen Basics Culinary Stock Our line of Culinary Stocks are chef quality, developed with culinary prepped, premium ingredients for rich, balanced flavor. Each full-bodied stock is crafted from a variety of veggies with delicious herbs and spices, then slow-simmered for hours to deliver rich and craveable stock that elevates any dish. Kitchen Basics Roasted Vegetable & Herb Stock is made from a blend of seasonal vegetables and herbs for a slightly smoky and savory flavor. Our Pledge: Guaranteed satisfaction! If you are not happy with any of our products, please call. Please have the box available when you call. www.kitchenbasics.com/packaging. www.kitchenbasics.com. Learn more about this packaging and its disposal at www.kitchenbasics.com/packaging.

Nutrition Facts

Serving Size: 1 Cup
Servings per Container: about 4
Calories 15 kcal
Total Fat 0 grm (0.00% RDA)
Saturated Fat 0 grm (0.00% RDA)
Cholesterol 0 mg (0.00% RDA)
Sodium 440 mg (19.00% RDA)
Total Carbohydrate 3 grm (1.00% RDA)
Dietary Fiber 0 grm (0.00% RDA)
Protein 0 grm
Calcium 0 mg (0.00% RDA)
Iron 0.4 mg (2.00% RDA)
Trans Fat 0 grm
Gluten Free
Celery 1
Added Sugars 0 grm (0.00% RDA)
Gluten 0
MetricServingSize 240 mlt
Vit. D 0 mcg (0.00% RDA)
Total Sugars 2 grm
Potas. 0 mg (0.00% RDA)

Ingredients

Vegetable Stock (Water, Carrot Juice Concentrate, Mushroom Juice Concentrate, Onion Juice Concentrate, Roasted Red Bell Pepper Puree, Celery Juice Concentrate, Tomato Juice Concentrate, Roasted Garlic Puree), Contains 2% or Less of: Sea Salt, Onion Powder, Garlic Powder, Smoked Paprika, Dried Bay Leaves, Dried Thyme.

Warnings

Safety Seal: Ensure that the safety seal is intact upon purchase. Twisting cap will perforate aluminum film. Do not microwave in carton.

Manufacturer

Kitchen Basics, Inc.
Walnut Creek, CA 94598

UPC

00611443262261