Basic Vegetable Soup Stock
From darbar 16 years agoIngredients
- 8 cups water, cold or at room temperature shopping list
- 1 to 3 large onions, unpeeled, quartered shopping list
- 1 large carrot, scrubbed, quartered shopping list
- 2 cups potatoes, unpeeled, quartered shopping list
- 1 head garlic, unpeeled shopping list
- 3 ribs celery, with tops shopping list
- 4 sprigs parsley shopping list
- 2 tsp. salt or tamari soy sauce shopping list
- Sprigs of fresh or dried herbs; oregano, basil, rosemary, sage, bay leaf, etc. shopping list
- 1/2 cup nutritional yeast (available in bulk at natural food stores) shopping list
- 1 tbsp. white miso (use brown or red for a bolder flavor) shopping list
How to make it
- In a stock pot, combine all ingredients except nutritional yeast and miso. Bring to a boil, then reduce heat to medium-low. Let simmer for 2 hours. Allow stock to cool, then strain and throw the solids on the compost heap. Whisk in nutritional yeast and miso. (Miso contains live enzymes, so it should not be boiled). Use immediately, refrigerate, or freeze. Yields about 7 cups.
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The Rating
Reviewed by 6 people-
This is a 5!
organicmama in loved it -
I've never actually tried to make my own stock but this sounds soooo good and simple too. Thanks for the recipe!
roxanne in Kildare loved it -
great post! on my basics to know list.
tazoncaffeine in Manchester loved it
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