Source: FamilyTime Community Cookbook

Vegetable Stock
Vegetable stock is needed in many recipes. For a clear stock, omit the tomato sauce.
Serves: 6 cups
Prep Time: 15 minutes
Cook Time: 60 minutes


1 medium onion, diced or 4 medium garlic cloves, diced or 3 medium leek green tops, chopped or 1 medium potato, cubed or 2 medium carrots, diced or 1/2 cup tomato sauce or 1 cup mushrooms, finely chopped or 2 teaspoons virgin olive oil or 1 teaspoon Italian herbs, dried (thyme, basil, rosemary, oregano) or 6 cups warm water or 3 Tablespoons miso paste

Peel and dice the onion and garlic. Chop leek greens, potato, carrots, tomato, and mushrooms.

Heat a soup pot, and add oil. Saute cut vegetables over medium heat. Stir in the herbs and heat for 2-3 minutes, then cover and simmer for 10 minutes. Add the water and bring to a boil. Reduce heat to a simmer. Stir in the miso* paste and simmer for 1 hour. For a delicately flavored soup, like garlic soup, only add 1/2-1 tablespoon of miso paste. For a hearty soup that will have rice or noodles, add 2-3 tablespoons of miso. After simmering, strain the stock. Discard vegetables.

Use the stock immediately, or store in the refrigerator or freezer in a sealed container.

* Do not use miso for Passover dishes - instead, substitute 1/2 teaspoon of salt for 1 tablespoon miso.