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Vegetable Stock

Vegetable Stock

Serves 12 | Prep Time 10 minutes | Cook Time 1 hour


1 pinch Eden Sea Salt

4 quarts water

2 medium onions, chopped

2 medium carrots, chopped

1/2 cup celery, chopped

5 sprigs fresh parsley

1 cup leeks, cleaned well, chopped using green and white parts

1 cup cabbage, chopped

1/4 cup Eden Maitake Mushrooms
or Eden Shiitake Mushrooms

1 large bay leaf

7 whole peppercorns

2 whole cloves


Place all ingredients in a large soup pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Strain to remove the vegetables and discard them. Use the stock as a base for soups, and stews.

Makes approximately 12 cups vegetable stock. Can be placed in plastic containers and frozen for future use.

NOTE: Any ends and pieces of vegetable may be substituted for those called for in the recipe - broccoli stems, turnips, rutabaga, daikon radish, green onions, shallots, any dried mushrooms,Eden Bonito Flakes, etc.

Nutritional Information

Per serving: 50 calories, 0g fat (0% calories from fat), 1g protein, 7g carbohydrate, 2g fiber, 0mg cholesterol, 31mg sodium