A Taste of Mexico Vegetable Stock recipe vegetable stock for you Shelly

[Guest guest]

Her version of vegetable stock really makes a wonderful soup.

This freezes well for future use.

From " A Taste of Mexico by Kippy Nigh

 

" A Taste of Mexico Vegetable Stock "

 

1 onion, coarsely chopped

5 garlic cloves (I crush)

3 tablespoons olive oil

3 ribs celery, chopped

2 medium tomatoes, coarsely chopped

3 quarts boiling water

3 zucchinis, sliced

3 carrots, sliced (I peel)

1/2 lb. green beans, chopped

2 potatoes chopped (I peel)

the clelery tops

the carrot greens

any left over vegetables, chopped (I usually add a little cabbage)

1 teaspoon thyme

1 teaspoon oregano

1 1/2 teaspoons salt

(I usually toss a handful of chopped cilantro in mine)

 

Saute onion and garlic in the olive oil. Add celery and tomatoes,

and saute until tomatoes dissole. Add the boiling water and the rest of the

vegetables and seasonings.

Simmer on low heat one hour and strain.

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