Reply to Vegetarian soups without vegetable broth?

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Reply to "Vegetarian soups without vegetable broth?"

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[quote=Anonymous][quote=Anonymous]Veggie stock is super easy. Just keep a gallon bag in your freezer and throw all of your scraps in it. When it’s full, boil the scraps and season to taste (salt, pepper, bay leaf, garlic cloves, whatever). Boil for an hour or two, then strain. Done. You can freeze the stock if you don’t use it all immediately.

Or as others have said, the jars of better than bullion are the best store bought option.[/quote]

I've done vegetable stock from scratch but don't use frozen.  Large onion peeled and cubed, 5 each celery stalks with fluff cut in half + 5 big carrots, large potato peeled and cut up, turnip peeled and cut, bay leaf, cloves garlic, pack mushrooms, parsley [i use dried], leek, 5 roma tomatoes cut up.  Anything you have can be dumped in.  Add garlic, salt, paprika, pepper to your taste.  One easy spice is herbes de provence.

Put all in a large pot- cover up to almost the top with water. Boil then reduce to medium heat- then simmer for a few hours until all that stuff gets mushy.  Drain into through colander.   Discard all. Add fresh chopped veggies you plan to eat in the soup. Bring to boil after adding back in the broth.  Reduce heat-then add beans , corn, etc. Simmer. [/quote]

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