Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 In a message dated 4/9/02 10:36:25 AM Pacific Daylight Time, tdahope writes: << I have been looking for it ready-prepared and have been unable to locate it. I would love to make the recently posted Brown Rice and Asparagus soup!! >> I usually use vegetable bouillon cubes. You can get them either at a health food store (where they have different kinds) or even in most supermarkets in the soup area. However, they are salty, so, if you use them, I'd eliminate any salt or soy sauce called for in the recipe. I also make my own stock if I have a bunch of old veggies that I'm ready to throw out. You can just chop them up into big chunks, throw them into a pot full of water, cover with a lid, and let them boil. I then turn the heat off, leave the stock sit and cool off for a few hours (with the lid still on) and strain it through a colander, and use it for soup. You can still toss a few veggie cubes into the soup for more flavor, too. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 In a message dated 4/9/02 10:36:25 AM Pacific Daylight Time, tdahope writes: << I would love to make the recently posted Brown Rice and Asparagus soup!! >> By the way, I watched the Oprah show this recipe came from, and the vegetable stock they used was homemade stuff....just vegetables boiled in water and strained. So it wasn't flavored or salty. That's why they added the salt and soy/tamari sauce for flavoring. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 just look for plain vegetable broth. you'd find it with the chicken & beef broth in the soup aisle of your local supermarket. megan - Dana Hope Tuesday, April 09, 2002 9:50 AM Vegetable stock Where do you find vegetable stock or do you make your own? I have beenlooking for it ready-prepared and have been unable to locate it. I wouldlove to make the recently posted Brown Rice and Asparagus soup!!Thanks!DanaAlexacontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Hi all. I usually buy my veggie broth/stock already made. They have it in most grocery stores in the same place as the beef/chicken broth (usually near the other canned soups.) Watch out for sodium content. If I make it myself, I usually just throw in whatever veggies I have around. Garlic and/or onions are necessary. Other veggies I think are a must are carrots and celery. I also often use corn, peppers, mushrooms and spinach. Really you can throw in anything. Keep in mind that greens like broccoli can make the stock more bitter. Put it in a pot with approx. 5-6 cups filtered water and bring to a boil. Add some salt & pepper. Let simmer for 30-45 minutes, depending on how strong you like it. Strain out veggies & be sure to squeeze all the juice out of them. Here are some recipes with exact measurements for those who prefer.... Quick 'n easy broth 1 quart water 1 large carrot, sliced diagonally 2 stalks celery (one if it's large) 1/2 large onion, sliced thinly 2 cloves garlic some parsley pinch of sea salt (optional) I cooked it in a small pressure cooker for just a few minutes, but could have just as easily simmered it for 30 minutes or so on top of the stove in a covered pot. All-Purpose Vegetable Stock Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Olive oil 2 cups Onion -- chopped 1 teaspoon Salt 1 cup Carrots -- chopped 1 cup Celery -- chopped 1 cup Parsnips -- chopped 1/2 small Garlic bulb 1 tablespoon Nutritional yeast 1 tablespoon Tomato puree 1 Bay leaf 2 teaspoons Black peppercorns -- whole 2 tablespoons Each: fresh chives, thyme 1/2 bunch Parsley 8 cups Water 1. In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 minutes, or until lightly browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes. Add her and water. Bring to a boil 2. Strain the liquid, press on on the solids to extract as much of the liquid as possible. Discard the solids and refrigerate overnight. Makes 6 to 7 cups. Title: Light vegetable broth 6 1/2 qt Water 2 c White wine or unsweetened apple juice 6 stalks Celery; thickly sliced 6 Carrots; scrubbed and coarsely chopped 2 lg Potatoes; scrubbed and coarsely chopped 3 md Zucchini; thickly sliced 2 lg Onions; chopped 1 Leek, white part only; clean -thickly sliced 5 To 6 cloves garlic; crushed 1/2 lb Mushrooms; cleaned & left whole 10 Peppercorns Large sprigs fresh parsley Large sprigs fresh thyme 2 Bay leaves Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Vegetable stock is sooo easy to make, I wonder now why I ever bought it. Homemade also has very low sodium (especially if you don't add salt) and you can freeze it to last for months. I put it in one-cup increments in little freezer bags. You can also do ice cube trays, but I find those small. The recipe I follow is from one of Dr. Weil's books. It's a gallon of water, 4 carrots, 4 celery stalks, 4 onions, 2 leeks, 1/2 bunch of parsley. Chop vegetables in big chunks, bring to boil then simmer for an hour. Anita - Dana Hope Tuesday, April 09, 2002 12:50 PM Vegetable stock Where do you find vegetable stock or do you make your own? I have beenlooking for it ready-prepared and have been unable to locate it. I wouldlove to make the recently posted Brown Rice and Asparagus soup!!Thanks!DanaAlexacontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2002 Report Share Posted April 9, 2002 Hi! I buy my broth already made, but because I'm watching my sodium intake, I buy mine at Wild Oats. That's a health food store where I'm at. If you're concerned about fat/sodium, check out the health food stores near you. cdipietro [cdipietro] Tuesday, April 09, 2002 12:02 PM Re: Vegetable stock Hi all. I usually buy my veggie broth/stock already made. They have it in most grocery stores in the same place as the beef/chicken broth (usually near the other canned soups.) Watch out for sodium content. If I make it myself, I usually just throw in whatever veggies I have around. Garlic and/or onions are necessary. Other veggies I think are a must are carrots and celery. I also often use corn, peppers, mushrooms and spinach. Really you can throw in anything. Keep in mind that greens like broccoli can make the stock more bitter. Put it in a pot with approx. 5-6 cups filtered water and bring to a boil. Add some salt & pepper. Let simmer for 30-45 minutes, depending on how strong you like it. Strain out veggies & be sure to squeeze all the juice out of them. Here are some recipes with exact measurements for those who prefer.... Quick 'n easy broth 1 quart water 1 large carrot, sliced diagonally 2 stalks celery (one if it's large) 1/2 large onion, sliced thinly 2 cloves garlic some parsley pinch of sea salt (optional) I cooked it in a small pressure cooker for just a few minutes, but could have just as easily simmered it for 30 minutes or so on top of the stove in a covered pot. All-Purpose Vegetable Stock Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Olive oil 2 cups Onion -- chopped 1 teaspoon Salt 1 cup Carrots -- chopped 1 cup Celery -- chopped 1 cup Parsnips -- chopped 1/2 small Garlic bulb 1 tablespoon Nutritional yeast 1 tablespoon Tomato puree 1 Bay leaf 2 teaspoons Black peppercorns -- whole 2 tablespoons Each: fresh chives, thyme 1/2 bunch Parsley 8 cups Water 1. In a stock pot, heat the oil and add onions and carrots. Cook gently for to 15 minutes, or until lightly browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and saute for another 5 to 10 minutes. Add her and water. Bring to a boil 2. Strain the liquid, press on on the solids to extract as much of the liquid as possible. Discard the solids and refrigerate overnight. Makes 6 to 7 cups. Title: Light vegetable broth 6 1/2 qt Water 2 c White wine or unsweetened apple juice 6 stalks Celery; thickly sliced 6 Carrots; scrubbed and coarsely chopped 2 lg Potatoes; scrubbed and coarsely chopped 3 md Zucchini; thickly sliced 2 lg Onions; chopped 1 Leek, white part only; clean -thickly sliced 5 To 6 cloves garlic; crushed 1/2 lb Mushrooms; cleaned & left whole 10 Peppercorns Large sprigs fresh parsley Large sprigs fresh thyme 2 Bay leaves Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2007 Report Share Posted December 20, 2007 Homemade Vegetable Stock Vegetable Stock 1 tbl unsalted butter 1 tbl olive oil 1 large onion, coursely chopped 2 large carrots, coarsly chopped 1 celery stalk, coursely chopped 2 parsnips, coursely chopped 1 bunch (about 1 1/2 lbs) red or green Swiss chard, cut into 1 inch cubes Several sprigs fresh thyme Several sprigs fresh flat leaf parsley 1 dried bay leaf In a medium stockpot, melt the butter and oil, stirring occasionally, over medium-low heat. Add the onions; cook until caramelized, 15 to 25 minutes. Add the carrots, parsnips, and celery, and cook until tender, about 20 minutes. Add Swiss chard to vegetables mixture. Add 3 1/2 quarts cold water, the thyme, parsley and bay leaf. cover and bring to a boil, reduce heat and let simmer, uncovered, about 1 hour. Remove from the heat, and strain the stock through a fine sieve or a cheesecloth lined strainer, pressing on the vegetables to extract the juices. Discard the vegetables. The stock can be refrigerated for 3 to 4 days or frozen for up to 3 months Makes 3 quarts Not TNT Marilyn Daub Vanceburg, KY mcdaub My cats knead me!! Quote Link to comment Share on other sites More sharing options...
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