Classic Vegetable Stock
This stock is the perfect soup starter. Keep it frozen so you'll always have some on hand.
Course Vegetable Soups
Cuisine Continental
Servings 4 servings
Calories 463.23 kcal
- 2 leeks, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 2 pieces ginger root, chopped
- 1 yellow bell pepper, chopped
- 1 parsnip, chopped
- 1 cup(s) mushrooms, stems and pieces
- 1 large tomato, chopped
- 3 tablespoon(s) soy sauce made from soy (tamari)
- 3 bay leaves, whole
- 1 bunch parsley, fresh, whole
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoon(s) salt, table
- 1 dash(es) pepper, black, to taste
- 12 cup(s) water
Put all ingredients into a large saucepan.
Bring to a boil on medium.
Lower heat and simmer for 30 minutes, stirring occasionally.
Strain and discard the veggies.
Ready in 1 hour.
Calories: 463.23kcalCarbohydrates: 100.84gProtein: 19.26gFat: 2.72gSaturated Fat: 0.6gSodium: 8031.26mgFiber: 22.07gSugar: 29.61g
Keyword Healthy Eating, Tomato, Vegetables