From Garden to Soup Bowl
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VEGETABLE STOCK

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Ingredients:

2 onions,  coarsely chopped
2 carrots, coarsely chopped
3 celery stalks or celery root, coarsely chopped
2 bay leaves
1 thyme sprigs 
5 parsley sprigs 
1 tsp. black pepper
1 tsp salt (optional)
10 cups water

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Place all your chopped vegetables and herbs in a pot. Add water and bring to a boil. Reduce heat to a simmer. Add salt and pepper to taste. Simmer the broth for an hour. Strain through a colander.
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Vegetable stock can be used immediatly or refrigerated for up to 5 days or frozen for up to 3 months.
I like to use carrots from a broth as a side dish. Remove carrots from  the broth in 30 minutes. Mince garlic and gently fry with olive oil and fresh herb for about a minute. Add carrots and fry for another minute.
Sincerely yours,                       
                Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog