Recipes
Vegetable Soup Stock
Submitted By: Rhonda
This recipe is from "Recipes for Life from God's Garden" by Rhonda p. 207.
Ingredients
- 8-10 cups distilled water
- 2 onions, cubed, leave skins on if clean
- 2 to 3 cloves of garlic
- 3 carrots
- 3 to 4 stalks of celery
- 2 potatoes with skin
- 1/2 to 1 cup parsley
- 1 bay leaf
- 1 tsp. thyme
- 1 tsp. basil
- 2 cups broccoli pieces (stems are fine) 2 cups cauliflower pieces
Directions
- Chop all vegetables into 1-inch pieces.
- Place in stock pot or large stainless steel kettle, and add seasonings.
- Steam saute until slightly tender.
- Cover with distilled water, bring to a boil, and reduce heat and simmer over low heat for 45 minutes to one hour. Cool and strain twice to remove all debris, and discard vegetables.
- Stock may be frozen or will keep in refrigerator up to one week.
- Use for soups or stews.
- If you would like a more delicate bouquet, omit the cauliflower and broccoli, and spices may be changed to just 1-2 tsp. dill, omitting other herbs.
- Celtic sea salt may be added to taste.
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