Week of November 5, 2013 - vegetable soup stock recipe

Tuesday, November 05, 2013 12:40 PM | Anonymous

Vegetable Soup Stock

A quart of this in the freezer guarantees hearty winter soups in half the time.
Next week I will share a vegetable soup recipe

  • Skins and ends from 4-6 onions
  • Stalks from a bunch of parsley
  • Dill stalks and seed heads
  • Optional: Dried or fresh celery leaves
  • Optional: Carrot, parsnip, or beet ends
  • Optional: 4-6 leaves of beets, or chard
  • 1 tablespoonful sea salt
  • 3-4 quarts cold water

Save the ends from your vegetable preparation for a week, excluding cabbage-family plants, and you will be ready to make this tasty broth, with perhaps only the purchase of a bunch of parsley.

Combine all ingredients in a saucepan. Bring to a boil. Tightly cover, reduce heat, and simmer for 2-3 hours.

Cool. Refrigerate or freeze. Should make at least 2 quarts of broth.

(Picture of frozen stock - red onion skin, dill and beet green broth)

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