Return to Content

Vegetable Stock

Vegetable Stock
0 votes, 0.00 avg. rating (0% score)
by

Yield: 8 cups

Ingredients:

  • 6 onions, sliced
  • 1/2 cup chopped chives
  • 3 stalks celery with leaves, chopped
  • 3 carrots, peeled and chopped
  • 1/4 head cabbage, cored and sliced
  • 3 sprigs parsley
  • 1 bay leaf
  • 3 leaves basil
  • 2 sprigs thyme
  • 2 quarts cold water

Instructions:

Combine all ingredients in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour. Strain.
Updated Wednesday, September 5th, 2007

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111