This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.

　　

Ingredients

makes about 6 cups

　　7 cups water

　　1 large onion, chopped

　　2 to 3 cloves garlic, minced

　　1 large carrot, sliced

　　2 large celery stalks, sliced

　　1 medium potato, scrubbed and diced

　　1 cup coarsely shredded green cabbage

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　

Step 1

Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency.

　　

Nutrition Information

Step 2

Per cup:

　　

Step 3

Calories: 48

　　

Step 4

Total fat: 1g

　　

Step 5

Protein: 1g

　　

Step 6

Fiber: 2g

　　

Step 7

Carbohydrate: 11g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 34mg

　　Vegan Soups and Hearty Stews for All Seasons