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    • Herbed Vegetable Stock

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    •  6/14/2012 9:28:30 AM
    • I have always wanted to make my own vegetable stock that I can have on hand.  There are many soups that I make during the month that call for vegetable boullion.  So I went looking and found a few recipes- combining some of them I came up with a really good one (and really healthy).  This one doesn't call for we will see how it turns out. I am buying all the yummy fresh veggies tomorrow and I will let you know.  I have heard that vegetable stock can only be as good as the vegetables that go into it- FYI.  So buy the freshest veggies you can.


      Herbed Vegetable Stock



      1 onion

      2 zucchini

      4 large garlic cloves

      2 carrots

      3 celery stalks

      1 potato

      leek greens

      chard stems if available

      1 bunch parsley

      1 sprig thyme or 1/2 teaspoon dried

      1 bay leaf

      1 sprig summer savory or 1/2 teaspoon dried

      4 peppercorns

      8 cups cold water



      1.  Coarse chop all the vegetable ingredients (except garlic) in 1/2 - 1 inch chunks.  Place in soup pot with herbs and seasonings.  Cover with cold water, bring to a boil, then cover and simmer over medium low heat for 45 minutes.  STRAIN the veggies out and you are done.  (For richer stock, saute vegetables first in 2 TBS olive oil).

      My plan is to make this and freeze portions in my freezer for later use.  I am excited to make our veggie tortilla soup...or cook quinoa with the stock...YUM!  I'll let you know how it turns out :)

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