Put fall vegetables to use with this unique Homemade Stock Recipe.
SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter
4 cups cubed potatoes
4 cups chopped onions
3 cups chopped carrots
1 to 1 1/2 cups chopped celery
1 cup cored and chopped, unpeeled apple (sweet type preferred)
2 cups chopped turnips
2 to 3 cups sliced green leek tops (optional)
3 to 4 cups cubed winter or summer squash
Place all ingredients in large, heavy pan, cover with cold water and bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, adding water to keep ingredients covered by at least 2 inches, until all ingredients are very soft. Strain and discard solids. This can be refrigerated for two or three days or frozen for several months.
Note: Vegetable peelings may be used if they’re not too dark or shriveled. Onion skins will discolor stock, as will red cabbage or an overabundance of carrots. Avoid large amounts of strong vegetables such as cabbage and turnips. Do not salt or add any seasonings unless you are preparing the broth for a specific recipe. In that case, add whatever herbs, seeds or spices called for in the recipe as you’re making the broth; then refresh with more seasonings when the soup is prepared.
Makes about 1 gallon.
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