Vegetable Soup-Stock
This healthy soup goes really well with small pasta and topped with some grated Parmiggiano Reggiano.
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Makes:
4 cups
Ingredients
4 1/2 quarts water
3 medium onions, diced
5 stalks celery, diced
1 lb. carrots, scraped and diced
1 small bunch parsley
1 medium turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme
Methods/steps
Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Uncover stockpot and continue cooking 2 hours. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.
Additional Tips
Ready in 4 hours
QUICK RECIPE SEARCH