Roasted-Vegetable Stock

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Nutrition per serving    (USDA % daily values)
CAL
149
FAT
30%
CHOL
0%
SOD
6%

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Ingredients for 8 servings

3 onions, cut into chunks

1 1/2 teaspoons dried parsley

1 whole head garlic

8 cups water

1 green pepper, quartered

1/3 cup olive oil

1 tomato, quartered

1 1/2 teaspoons dried thyme

2 bay leaves

4 carrots, cut into chunks

4 stalks celery, cut into chunks

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