VEGETABLE STOCK

VEGETABLE STOCK (two quarts)

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2 cups sliced carrots

2 cups coarsely chopped leeks

2 cups celery with leaves

2 cups coarsely chopped zucchini

2 cups coarsely chopped green beans

1 cup coarsely chopped parsnips

1 cup coarsely chopped green bell peppers

1 pound fresh spinach, rinsed and trimmed

5 sprigs dill

2 bay leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

4 quarts water


  1. Combine all the ingredients in a large stockpot and bring to a boil. Then reduce the heat and simmer, uncovered, for 30 minutes.  Remove the pot from the heat and let it sit another 30 minutes.
  1. Strain the stock and discard the vegetables. Return it to the heat, reduce to a low boil, and simmer 15 minutes.  Cool completely before refrigerating or freezing.

 

adapted from Julee Rosso and Shiela Lukins, The New Basics Cookbook

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