Modified from –A Mountain Harvest Cookbook, by Roberta Sickler, 1985
Yield: 7 quarts
After the pantry is filled with jars of tomatoes and corn, and the freezer with peas and beans and broccoli, prepare September Soup Stock with the last of the garden surplus. Produce ripening too abundantly for eating, but not for the best choice for ordinary canning will add wonderful flavor to this stock.
1/2 cup Olive oil
2 cups chopped onions
1/4 cup minced garlic
1/2 cup EACH chopped fresh parsley, chopped fresh dill, and chopped fresh basil
2 Tbs. crushed fresh thyme leaves
2 bay leaves
2 tsp. celery seed
2 tsp. sea salt
1 tsp. freshly ground black pepper
1/4 cup cider vinegar
1 1/2 quart boiling water
1 1/2 quarts cubed mixed squash (or in my case beets)
1 1/2 quarts diced carrots
1 1/2 quarts cut-up stemmed green beans (1″ length)
1 quart diced peeled Yukon gold potatoes
1 quart chopped heirloom tomatoes
In a large heavy pot, heat oil. Add onions and sauté until golden. Add garlic, herbs, and seasonings (choose whatever fresh herbs are available, from the garden or market, totaling 1 to 1 1/2 cups).
Stir well and add the boiling water. Soup may be transferred to a larger pot at this point, if necessary. Add all the prepared vegetables and cook about 5 minutes.
Ladle simmering soup stock into 7 hot, sterilized quart jars. Adjust lids and screw tops. Process in a pressure canner at 10 pounds pressure for 40 minutes.
Here long-cooked vegetables merge all their nutrients into a mineral-rich broth. This is a ready, convenient soup base, to be taken from the shelf in winter and embellished with available fresh vegetables, beans, noodles, tofu, or rice, with more water, wine, or cream. Seasonings can be adjusted to taste at this time. The stock can be used as is or pureed for creamy soup.
- Kitchen Scrap Soup Stock (greenandfrugalhousewife.com)
- Save with Sarah – Slow Cooker Soup Stock (claimingliberty.wordpress.com)
- Cooking Lessons (Lesson on Soups, Stocks and Stews) (zgourmet.wordpress.com)
- Cooking Lessons (Lesson 2 Soup, Stock and Stews) (zgourmet.wordpress.com)