Fall is a time of year when people are eating more soups. As someone on a path of creating an ageless lifestyle, I know you are concerned with what goes into the food you eat. You may have already stopped eating packaged soups. what you may not know is that many restaurants make vegetable soups with chicken or beef stock. Always ask before ordering!
Soup is such a great nutrition packed, easy to make meal that it’s a great addition to your menu as part of maintaining your ageless body. That means making your own quick and easy homemade stock. And it’s vegan.
When I first thought about making my own stock, I thought it would be hard or complicated. Many recipes are just that. It doesn’t have to be. You can make a really simple stock that will work with any soup you choose to make. And by keeping homemade stock on hand in your freezer, you can whip up a healthy soup in minutes!
The thing I didn’t like about most recipes I found was that they had so many additional vegetables, herbs and spices that they wren’t flexible enough to use with many soups. So I created my own base stock recipe and it works with every soup I’ve ever made.
It only takes a few minutes to chop the veggies, then keep an eye on them while they cook. That might take about 10 minutes of your time.
Quick and Easy Homemade Vegetable Stock Recipe:
1 medium white or yellow onion – chopped
1-2 large stalks of celery- chopped
1-2 carrots- chopped
Salt and pepper
Put your big stock pot or pasta pot on the stove over medium low heat.
If you want to use oil, you can put a little olive oil int eh bottom of the pan. I make oil-free stock, which is why the pan is on medium low.
Add your veggies to the pan, salt and pepper to taste.
Stir frequently to make sure the veggies aren’t sticking to the bottom of the pan.
On that lower heat you can sweat the veggies and then turn it up a little to brown the onion if you wish. I like a browed onion taste to my stock.
When the veggies are soft, fill the pot with water and bring to a boil.
Then turn it down to a good simmer, about medium low and cook for at least 30 minutes. I usually leave mine on for an hour, but it’s not a big deal if you don’t have the time.
Strain the veggies out of the stock pot and you should have enough stock for 2-3 soup recipes. I freeze my extra portions of stock in ziplock bags.
If you are using veggie stock to replace beef stock in a soup recipe, add some chopped mushrooms in with the other veggies for a heartier flavor.
***Other seasonings will be added to the individual soup recipes. This is a generic base stock you can keep on hand in your freezer.