Cooking - It's Soup Season

It is soup season!

Nurturing for body and soul, a warm bowl of soup can be
delicious and nutritious. Making soup at home allows
you to determine the quality of ingredients, reduce
sodium and preservatives, and suit it to your own taste
buds. Consider doubling or tripling recipes and freezing
for future meals; it will be a treat you’ll look forward to
on a busy winter day.

Vegetable Stock

Making homemade vegetable stock is a great
investment of time and effort. It is a staple to many
vegetarian and organic recipes, and when frozen in pint
containers you can reach for an appropriate amount
whenever needed. This is an economical recipe and can
be used as a healthy substitute for beef broth.

Yield: about 6 cups

Basic Ingredients

· 2 quarts water
· 1 tablespoon olive oil
· 1 large onion
· 2 large carrots
· 2 stalks celery (may include leaves)
· 1 bunch scallions, chopped
· 8 cloves garlic, minced
· 8 sprigs fresh parsley
· 6 sprigs fresh thyme
· 2 bay leaves
· 1 teaspoon salt or salt-free seasoning such as
Mrs. Dash

Optional ingredients to consider:
stems from mushrooms and asparagus
the stems and leaves from chard and marjoram
celery root and potato parings
corn cobs and pea pods . . .

Green Guy says " throughout the week throw all
your vegetable trimmings and veggies that are past
their prime in the freezer and bring them out when you
make the stock."

Directions

1. Chop scrubbed vegetables into 1-inch chunks.

2. Heat oil in a soup pot.

3. Add onion, carrots, celery, scallions, garlic, parsley,
thyme, and bay leaves.

4. Cook over high heat for 5 to 10 minutes, stirring
frequently.

5. Add salt or salt-free seasoning and water and bring to
a boil.

6. Lower heat and simmer, uncovered, for 30 minutes.

7. Strain and discard vegetables.