Basic Vegetable Stock
Another great broth that is low on sodium and high on disease-fighting phytochemicals. Try adding mushrooms for additional flavor.
INGREDIENTS | YIELDS 1 GALLON; SERVING SIZE 1 CUP
- 2 pounds yellow onions
- 1 pound carrots
- 1 pound celery
- 1 bunch fresh parley stems
- 1½ gallons water
- 4 stems fresh thyme
- 2 bay leaves (fresh or dried)
- 10–20 peppercorns
Peel and roughly chop the onions and carrots. Roughly chop the celery (stalks only; no leaves) and fresh parsley stems.
Put the vegetables and water in a stockpot over medium heat; bring to a simmer and cook, uncovered, for 1½ hours.
Add the herbs and peppercorns, and continue to simmer, uncovered, for 45 minutes. Adjust seasonings to taste as necessary.
Remove from heat and cool by submerging the pot in a bath of ice and water. Place in freezer-safe containers and store in the freezer until ready to use.
PER SERVING: Calories: 300 | Fat: 2 g | Protein: 0 g | Sodium: 691 mg | Fiber: 0 g | Carbohydrate: 67 g
Your homemade stocks give a special quality to all the dishes you add them to. Not only will the flavor of homemade stocks be better than that from purchased bases, but you will have added your own personal touch to the meal. Always cook them uncovered, as covering will cause them to become cloudy.