By Marge Kennedy
Last Tuesday I shared my recipe for “Homemade Beef Stock,” today I am sharing with you a “Homemade Vegetable Stock.” Plus I have a warm and delicious soup called “Fall Vegetable Soup” that is simple and you can freeze leftovers for another day. That is if there are any leftovers! I hope that you enjoy these soups and if you print them out you can keep them in your recipe binder for other great dishes you may want to create…Any type of stock (more of a broth) is the foundation or a building block necessary for fine cooking or domestic home cooking.
“Homemade Vegetable Stock”
2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, halved
1 medium Yukon Gold potato, peeled & cut into 1” chunks
2 leeks cleaned and cut
1 bay leaf
2 teaspoons whole black peppercorns
4 sprigs fresh parsley
3 sprigs of fresh thyme
Pinch of cinnamon
Salt to taste
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours. If you need more water add. Then strain and discard solids. Make sure you take out the bay leaf. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
Hearty beans, leafy greens and brightly colored vegetables are all combined in this satisfying soup, which makes a warming dinner on a fall evening. Leftover pasta makes a great addition too. Do make enough for leftovers, as the flavor deepens each time this soup is reheated.
Prep Time: 20 minutes Cook Time: 45 minutes Servings: 4 to 6
|"Fall Vegetable Soup"|
1 Tbs. olive oil
1 large onion, finely chopped
1 red bell pepper, seeded & chopped
1 Tbs minced fresh rosemary
1/4 tsp red pepper flakes (more or less)
2 lb butternut squash, peeled, seeded & cut into 3/4-inch pieces
Salt & freshly ground pepper, to taste
4 cups vegetable stock, plus more as needed
1 can 15 oz. Cannellini beans, rinsed & drained
1 bunch Swiss chard, tough stems removed, leaves coarsely chopped
In a large saucepan over medium heat, warm the oil. Add the onion, bell pepper, rosemary and red pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the stock and the beans. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the squash is tender, about 25 minutes. Add the chard and simmer until wilted, about 3 minutes. Thin with more stock if desired. Taste and adjust the seasoning, ladle into warmed bowls and serve.
Till Next Time………………………………...
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