Homemade vegetable stock makes great soups. It just does.
- 6 C veggies:
- 8 small carrots, roughly chopped
- 2 large broccoli stems, roughly chopped
- 2 small turnips, roughly chopped
- 3 small-medium summer squash, roughly chopped
- 6 sprigs dried thyme
- 6 sprigs dried oregano
- 6 C water
- Bring to a boil, covered, then reduce to a simmer, uncovered. Cook 2 hours. Add 1-2 C more water if desired and cook 30 minutes more.
Yields about 4 C stock.