This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.
Recipe information
Yield
makes about 6 cups
Ingredients
7 cups water
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large carrot, sliced
2 large celery stalks, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded green cabbage
2 teaspoons salt-free seasoning (see page 4 for brands)
Preparation
Step 1
Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency.
Nutrition Information
Step 2
Per cup:
Step 3
Calories: 48
Step 4
Total fat: 1g
Step 5
Protein: 1g
Step 6
Fiber: 2g
Step 7
Carbohydrate: 11g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 34mg
