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
- 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.
- 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