Vegetable Soup Stock
This recipe is from "Recipes for Life from God's Garden" by Rhonda p. 207
Ingredients
2 onions, cubed, leave skins on if clean
2 to 3 cloves of garlic
3 carrots
3 to 4 stalks of celery
2 potatoes with skin
1/2 to 1 cup parsley
1 bay leaf
1 tsp. thyme
1 tsp. basil
2 cups broccoli pieces (stems are fine)
2 cups cauliflower pieces
Directions
2. Place in stock pot or large stainless steel kettle, and add seasonings.
3. Steam saute until slightly tender.
4. Cover with distilled water, bring to a boil, and reduce heat and simmer over low heat for 45 minutes to one hour. Cool and strain twice to remove all debris, and discard vegetables.
5. Stock may be frozen or will keep in refrigerator up to one week.
6. Use for soups or stews.
7. If you would like a more delicate bouquet, omit the cauliflower and broccoli, and spices may be changed to just 1-2 tsp. dill, omitting other herbs.
8. Celtic sea salt may be added to taste.
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