Basic Vegetable Stock
Categories: Vegetarian, Soups/Stews, Egg Free, Dairy Free
1 medium onion, peeled, and roughly chopped
1 leek, greens included, cleaned, and roughly chopped
2 medium celery stalks, roughly chopped
2 medium carrots, roughly chopped
1 bay leaf
2 garlic cloves, halved
1 medium zucchini, roughly chopped
2 cups of chopped Swiss chard
Fresh flat-leaf parsley
Fresh thyme sprigs |
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In large pot or stockpot, add 7 cups water and all ingredients. Bring to a boil, uncovered. Reduce heat, and simmer, partially covered, until flavor develops, about 45 minutes. Strain, pushing vegetables against strainer to extract as much liquid as possible. Cool. Store in glass jars, and refrigerate for up to 3 days or freeze for up to 4 months. This recipe yields 5 cups.
Comments: This is very tasty as is, or add other vegetables, such as sweet potatoes, parsnips or fennel, to enhance your winter-warming soup.
Formatted for MC7 08-06-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times, January 2002
Per Serving (excluding unknown items): 167 Calories; 1g Fat (4.5% calories from fat); 7g Protein; 37g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 6 1/2 Vegetable.
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