From the Be Well Kitchen:
Quick & Easy Veggie Stock

Vegetable Broth

By Be Well Health Coach Jennifer Mielke

In the midst of this long, cold (and busy) winter, hearty soups have often filled in as my meal of choice. If I’m feeling fancy, I might follow a recipe but more often than not my soups are an improvisation of ingredients waiting in the fridge.

While I do save my veggie scraps to make big batches of stock (then reduce to a concentrate & save in the freezer) a winter like this tests my supply!  Sometimes I find myself ready to make a nourishing soup without any stock on hand.  Luckily, it’s easy to get a good, flavorful base going with just a few staples from the fridge.

Here’s what to do in a pinch:

  • Heat a tablespoon of oil in the bottom of your soup pot
  • Add 2-3 cloves crushed garlic
  • Add 1 chopped onion
  • Cook until the onion becomes translucent
  • Add one bunch of chopped celery (don’t forget to include the tasty leaves!)
  • Add 2-3 chopped carrots
  • Stir a few times while the veggies begin to cook
  • After about 5 minutes, fill your pot with hot water
  • Add 2-3 bay leaves and bring to a boil
  • Reduce heat and simmer as long as your time allows

I generally just build my soup on top of the veggies from the stock, but if you prefer you could strain them out for a more neutral stock.

What veggies do you reach for to make a rich homemade stock?

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