Mother Earth Living

Seasonal Soups and Stews: Festival Hill Vegetable Stock

Chase away the winter blues with robust seasonings.
By Madalene Hill and Gwen Barclay
December/January 2002

Winter vegetables are the makings of an elegant soup.


Content Tools

Related Content

Dollar Meal Dilemma

Matt divulges into who really wins in the end when McDonalds' stock is up and the stock market is do...

Safe makeup & beauty products

safe makeup products and 4 ingredients to avoid in skin care products

How to Make Your Own Chicken Stock

Good stock is an important base to flavoring a lot of recipes. Learn how to make your own chicken st...

Eat Green Veggies For a Strong Immune System

Finding the key to a strong immune system is as easy as visiting the produce section of your local g...

Keep plenty of this Festival Hill Vegetable Stock on hand. It can be the base of any soup or stew recipe. MAKES 1 GALLON

• 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.

1. Place the vegetables in a large, heavy pan, cover with cold water, and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours, adding water to keep the vegetables covered by at least 2 inches, until the vegetables are very soft.

2. Strain and discard the solids. This can be refrigerated for two to 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.


Click here for the original article, Seasonal Soups and Stews.

Madalene Hill and Gwen Barclay are a mother/daughter team living, gardening, and cooking at the Festival Institute in Round Top, Texas. Madalene serves as the curator of the gardens and Gwen is the director of Food Service.   








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.