Vegetable Stock

Makes about 12 cups.

Points: 0

Vegetable stock is easy to make as a tasty, nutrient-rich base for many soups. It's so satisfying to know exactly what ingredients are in your soup base. If you like, double the recipe and freeze in recipe-ready amounts.

 

4

quarts water

 

8 

ounces butternut squash, peeled, seeded, and cut into 2" chunks

 

3

stalks celery, coarsely chopped

 

2

large tomatoes, diced

 

2

large onions, coarsely chopped

 

2

carrots, coarsely chopped

½

cup chopped fresh parsley

3

shallots, coarsely chopped

4

cloves garlic, minced

1

teaspoon dried basil

1

large bay leaf

¼

teaspoon dried thyme

¼

teaspoon dried rosemary

 

 

 

 

1.

In a large no-stick pot, com­bine the water, squash, celery, tomatoes, onions, car­rots, parsley, shallots, and garlic.

 

2.

Place the basil, bay leaf, thyme, and rosemary in a mesh tea ball or wrap in a small piece of cheesecloth and tie with kitchen string. Add to the pot. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 1 hour.

 

3.

Strain the stock through a colander into a large bowl. Discard the vegetables and herbs. Refrigerate or freeze for use in recipes.

 

 

 

 

Lynn’s Kitchen Tip:

You can make a pureed vegetable soup from this recipe if you like.  After the       vegetables are cooked, remove          the mesh tea ball or cheesecloth bag and discard the herbs. Puree the soup in a blender or food processor (or in the pot with a    hand blender).  Season with salt to taste.

 

nutrition at a glance per 1 cup

11

Clories

0.1 g

Total fat

0 g

saturated fat

.5 g

Protein

2.1 g

Carbohydrates

0 g

Dietary Fiber

14 mg

Sodium