All Purpose Vegan Soup Stock
This taste just like a stuffed green pepper. Wonderful for cold winter nights. A comfort food for our family. We serve it with Corn Bread.
We want to give a special shout out to our friend Tiffany who submitted this tasty, clean recipe. It may be healthy, but don’t let that fool you. This...
This is originally a stovetop recipe but is easily converted to the slow cooker. Hope you like it
Veggies and water are all you need to easily create a delicious and inexpensive stock for winter soups.
- 2-3 of each Veggies (Potatoes (whatever is on hand), several carrots, celery stalks, onions and whatever other veggies are ready to use and you love. Keep them big.)
Place veggies in the slow cooker and cover well with water. You can add whatever herbs you normally use but save the bulk of it until you decide to make a soup. Strain, divide and freeze.
When you are ready to make a soup, add your favorite soup ingredients, meats, spices, Lentils, pastas, legumes, wine, etc., and reheat.
It's great for all kinds of chilies too - just add your favorite tomato base and hot sauce for the reds. Works very well for Thai and other ethnic soups, which is why you saved most of the herbs and spices for the final cook.
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