Light, soothing and full of summer's bounty, this soup tastes like you're on that one farm where everything is so colorful, ...

Pressure canning vegetable stock is an excellent way to preserve the flavors of fresh vegetables and have a nutritious base ready for soups, stews, and other meals. I will cover everything you ...

Heat the oil in a stockpot over medium-high heat. Add the onion, carrots, celery, garlic and cook, stirring occasionally until the vegetables have softened slightly, 5 to 7 minutes. Try not to disturb ...

In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer ...

Sure, it adds a dose of acidity that brightens the liquid, but the concentrated flavor found in this ingredient also gives veggie stock a bolder taste.

For a fragrant and flavorful dinner, try this vegan and gluten-free chickpea Moroccan stew made with dried cherries.

Makes 8 cups. • 1 large carrot, chopped • 3 celery stalks, chopped • 4 leeks • 2 medium onions, quartered • 2 red bell peppers, chopped and seeded • 1 head of garlic • 3 shallots ...

2. Add tomatoes Tomatoes are not as obvious an umami booster, but they do a great job in stock, as long as a tomato flavor will go well with what you plan to use the stock for. They also add some ...

Vegetable Stock 35 minutes Makes 10 cups Print Recipe By Cindy Dorn Aug. 1, 2001 ...