Basic Vegetable Stock
This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.
NotesSalt-free seasoning
The savory blend of many different herbs and spices eliminates the need for excessive salting. This is an all-purpose way to add a complex flavor to soups. There are several good brands available in supermarkets and natural food stores. My favorites from the supermarket are salt-free Mrs. Dash Table Blend and McCormick Seasonings, which offers a few different all-purpose blends. From the natural food store, the aptly named Spike is a great product, as is Frontier All-Purpose Seasoning. There are other good brands; experiment with them and make good use of whichever you prefer.
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishstock
Ingredients
- 7 cups water
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 large carrot, sliced
- 2 large celery stalks, sliced
- 1 medium potato, scrubbed and diced
- 1 cup coarsely shredded green cabbage
- 2 teaspoons salt-free seasoning (see notes)
Instructions
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Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency.
2009 Nava Atlas
