This Summer Vegetable Soup Stock is made with summer vegetables and is intended to have the light flavors most appropriate for the soups one makes from late spring into early autumn.
1 medium sized potato
1 medium sized carrots
1 cup chopped leek trimmings, the roots and the firm, inner green leaves
2 celery stalks plus a handful of celery leaves
3 ripe tomatoes
3 medium-sized summer squash (zucchini or yellow squash)
3 ounces green beans
1 cup diced eggplant
6 leaves of chard or spinach
Eight whole stalks of parsley
1 teaspoon dried basil or several large fresh basil leaves
1 teaspoon dried marjoram or several branches fresh marjoram
2 bay leaves
1 teaspoon nutritional yeast
9 cups water
Wash all the ingredients well. Peel the potato and the carrots if the skin does not 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.
Recipe makes 6 cups.
Grandma's Split Pea Soup
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