That warm, homey, comforting pot of soup simmering on the stove doesn't have to be a mystery or a time-consuming chore. This simple base is the key to a wealth of delicious recipes, and it is fast, easy, nutritious, and essentially free to make!
What is Soup Stock?
Soup stock is the watery base that gives soups and stews their flavor and consistency, otherwise known as the broth. It is more exciting, flavorful, and nutritious than using plain water. In many recipes, homemade soup stock is replaced by canned broth or bouillon cubes.
Why Make Soup Stock?
Using canned broth or bouillon cubes can make all of your soups and stews taste too similar. Using soup stock adds variety and is fun and easy!
How to Make Soup Stock
Soup stock is made from vegetable, fruit, and meat scraps, including bones and trimmings. You can mix and match whatever you have on hand to make original, unique, and tasty stocks. Make sure that all vegetables and fruits are scrubbed thoroughly, and rinse raw meats well in cold water before preparing.
Good Vegetable and Fruit Scraps for Soup Stock:
Do Not Use:
You will need:
What is Soup Stock?
Soup stock is the watery base that gives soups and stews their flavor and consistency, otherwise known as the broth. It is more exciting, flavorful, and nutritious than using plain water. In many recipes, homemade soup stock is replaced by canned broth or bouillon cubes.
Why Make Soup Stock?
Using canned broth or bouillon cubes can make all of your soups and stews taste too similar. Using soup stock adds variety and is fun and easy!
How to Make Soup Stock
Soup stock is made from vegetable, fruit, and meat scraps, including bones and trimmings. You can mix and match whatever you have on hand to make original, unique, and tasty stocks. Make sure that all vegetables and fruits are scrubbed thoroughly, and rinse raw meats well in cold water before preparing.
Good Vegetable and Fruit Scraps for Soup Stock:
- carrot peels and tops
- bean and pea ends and shells
- apple and pear cores (seeds removed)
- mango, melon, and pineapple rinds
- squash and pumpkin ends, rinds and innards
- potato (eyes removed) and sweet potato peels
- stems and bases from leafy greens and herbs
- broccoli and cauliflower stems and leaves
- radish and turnip tops
- water from cooking vegetables
Do Not Use:
- avocado, banana, or citrus peels
- pineapple leaves
- stone fruit pits
- apple or pear seeds
- any leaves, greens, or shoots from nightshade vegetables (bell and chili pepper stems and seeds, and tomatillo husks are okay)
- any trimmings that are rotten, moldy, slimy, or have a foul odor
You will need:
- soup kettle with lid
- vegetable and fruit scraps
- meat bones, scraps, or trimmings (optional)
- water
- Place vegetable and meat scraps into kettle.
- Cover with water. The amount of water you use will depend on how much soup stock or water your soup or stew recipe calls for. It is best to use slightly more water than the recipe calls for because the amount may boil down during cooking.
- Place lid on kettle and bring to a low boil. Some stoves have a simmer burner or setting. On others you will use very low heat.
- Simmer for approximately two hours.
- Strain broth into your soup ingredients, or into clean, measured containers to freeze for later use. Frozen soup stock can keep up to a year.
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