Recipes

Vegetable Soup-Stock

This broth is incredibly versatile - use it in place of chicken stock for vegetarian dishes, use it as a hearty brine for your holiday turkey, or serve it as a soup with small pasta and topped with grated Parmiggiano Reggiano.
Print Recipe
Course Vegetable Soups
Cuisine Continental
Servings 4 servings
Calories 419.84 kcal

Ingredients
  

  • 18 cup(s) water
  • 3 medium onions, diced
  • 5 stalks celery, diced
  • 16 ounce(s) carrots, scraped and diced
  • 1 small bunch parsley
  • 1 medium turnip, diced
  • 3 cloves garlic, quartered
  • 3 bay leaves
  • 1 teaspoon(s) dried whole thyme

Instructions
 

  • Combine all ingredients in a stockpot.
  • Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours.
  • Uncover stockpot and continue cooking 2 hours.
  • Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables and seasonings.
  • Cover and chill stock.
  • Ready in 4 hours.

Nutrition

Calories: 419.84kcalCarbohydrates: 103.37gProtein: 17.38gFat: 2.36gSaturated Fat: 0.59gSodium: 642.54mgFiber: 22.12gSugar: 24.4g
Keyword Carrots, Healthy Eating, Vegetables
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