This is a great recipe for a hearty, healthy soup stock that you can keep in the freezer until ready to use. The recipe makes enough for 3 separate batches of soup. I have followed with a recipe that starts with the basic stock and builds on it---very wholesome, healthy soup for a cold winter's day, yummy! You can make this a vegan recipe by omitting the chicken and using veggie broth.
Ingredients:
1 tbsp olive oil
1/2 pound organic carrots, chopped
1 medium organic onion, chopped
2 stocks organic celery, diced
2 large garlic cloves, minced
1 large jar stewed tomatoes
2 cups chicken or veggie broth, low sodium, low fat version
8 cups water
1 tsp sea salt
1 tsp freshly ground black pepper
1 cup baby spinach, small stems removed
Directions:
1. In large saucepan or Dutch oven, heat 1 tbsp olive oil over medium high heat. Add carrots, onion, celery and garlic, stir and cook for about 8 minutes.
2. Add tomatoes, broth,water, salt & pepper. Heat to boiling over high heat, stirring occasionally.
3, Reduce heat to low, cover and simmer for 20 minutes. Add spinach, salt and pepper. Cook, covered for 10 minutes.
4. Divide into 3 separate batches. Freeze two batches in well sealed containers. Use the third batch to make the Spicy Chickpea Chicken Soup.
