Vegetable Stock

By Hklbrries

Ingredients

• 4 tbsp safflower oil or butter
• 2 large onions, chopped
• 3 large carrots, chopped
• 12 green beans, cut into 1-inch pieces
• 4 stalks celery, chopped
• 3 medium-sized tomatoes, cubed
• 1 potato, cubed
• 1/2 pound spinach, chopped
• 2 leeks, sliced
• 1 turnip, chopped
• 2 cloves garlic, minced
• 3 quarts water or liquid from cooking vegetables
• 10 peppercorns
• 1 bay leaf
• 6 sprigs of parsley
• 1 tsp dried thyme leaves
• 1 tsp dried basil
• 3 tbsp soy sauce
• 1 tsp freshly ground pepper

Details

Servings 3

Preparation

Step 1

In a stock pot, heat the oil or melt the butter. Add the onions, carrots, green beans, celery, tomatoes, potato, spinach, leeks, turnip and garlic. Cook until the vegetables are tender, about 10 minutes.

Add water or cooking liquid and remaining ingredients. Cover, bring to a boil, reduce the heat and simmer 1 1/2 to 2 hours.

Strain the stock and discard the vegetables. Use the stock immediately, keep in the refrigerator for 2 or 3 days, or freeze for up to a month.