Ornish - Summer Vegetable Soup Stock

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* Exported from MasterCook *

 

Summer Vegetable Soup Stock

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium potato

2 medium carrots

1 cup chopped leek trimmings, the roots and the

firm, inner green leaves

1 onion

2 celery stalks plus a handful of celery

leaves

3 ripe tomatoes

3 medium summer squash (zucchini or yellow squash)

3 ounces green beans

approximately 1 cup diced eggplant

6 leaves chard or spinach

8 whole stalks parsley

1 teaspoon dried basil or several large fresh basil

leaves

1 teaspoon dried marjoram or several branches fresh

marjoram

2 bay leaves

pinch thyme

1 teaspoon nutritional yeast

9 cups water

 

Wash all the ingredients well. Peel the potato and the carrots if the skin

doesn't look fresh. Chop everything in pieces about 1/2-inch square and put

them in a pot with 9 cups cold water. Bring to a boil, then lower the heat and

simmer for 30 minutes. Strain and reserve the liquid.

 

This stock is made with summer vegetables and is intended to have the light

flavors most appropriate for the soups one makes from late sping into early

autumn. Be sure to include trimmings of any other vegetables and herbs you are

using at the time, unless they are strongly flavored members of the cabbage

family, like broccoli, cauliflower, or Brussels sprouts.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dr. Dean Ornish, M.D. "

Yield:

" 6 cups "

 

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Per serving: 474 Calories (kcal); 6g Total Fat; (9% calories from fat); 24g

Protein; 99g Carbohydrate; 0mg Cholesterol; 432mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0