Recipes
Simple Vegetable Soup Stock
Submitted By: Rhonda Malkmus
Most store-bought soup stock products are high in table salt, contain tap water, and are expensive. Here is a distilled water, low sodium, inexpensive soup stock to use as a base for numerous soup recipes that contain soup stock as an ingredient.
Ingredients
- 2 quarts distilled water
- 2 carrots (cut into 1” pieces)
- 2 large white or yellow onions with skins (quartered)
- 2 celery ribs (cut into 1” pieces)
- ½ cup parsley leaves (stems removed)
- 2 bay leaves
- ½ tsp dried thyme leaves
- ½ tsp dried marjoram leaves
- ¼ tsp dried rosemary leaves
- Pinch of cayenne
- 1 tsp unrefined (Celtic) sea salt or Himalayan salt (or to taste)
Directions
- Place all ingredients in a stock pot with water and bring to a boil.
- Reduce heat to low and simmer for 45 minutes (skimming off foam periodically).
- Remove from heat, remove vegetables from soup stock and discard.
- Strain stock to remove any remaining vegetable and herb bits.
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