Serves: 5
Total Calories: 78
Combine all ingredients in a large stock pot. Cover and simmer in Sun Oven until vegetables are very soft, about 3 hours. Strain stock through a colander into a large bowl. Strain again through a fine sieve into another large bowl. Discard solids.
The stock will keep in the refrigerator up to 4 days and can be frozen for one month.
This Solar Vegetable Stock recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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