62Vegetable Soup8-10 cups Basic Vegetable Broth (page 52)2-3 cups shredded vegetables of your choice (onions, carrots, greenbeans, zucchini, kale, turnips, sweet potato etc)2 cups cooked pasta (optional)Procedure1 Add vegetables to simmering broth. Cook for until vegetables are just tender but still have their bright colour. Add cooked pasta if using.
63Vegetable Stock2 medium medium onions, sliced2 medium carrots, sliced1 parsnip, sliced1 stick celery, sliced1 apple or pear, quartered1 cup of sliced mushrooms1 medium tomato5 cloves of garlic3 green onions2 bay leaves10 peppercorns3/4 cup chopped parsley2 quarts waterProcedure1 Boil all ingredients for one hour. Mash with potato masher. Strain liquid by pressing veggies with spatula or back of spoon. Stock will keep in fridgefor approximately 3 days. It also freezes well.
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