How to Make a Vegetable Soup Stock

Soup Stock, where a good soup begins

Humans have been heating water to cook foods, since we discovered fire.. However, the cooking technique of boiling was not commonly-used until the invention of waterproof and heatproof containers which took place approximately five thousand years ago.

There were many advantages to using boiling as a cooking technique. One, water turns to steam at a constant temperature that does not exceed F. 212 at sea level.

When boiling water is compared to heating with hot air over a fire, boiling water is denser and comes more fully in contact with the entire surface of submersed foods.

Hot water has the ability to easily and quickly impart its energy to the food; and to consistency, in addition, boiling provides a lower cooking temperature than does frying, roasting, or baking.

Boiling expanded our menu because it also permitted the fuller use of animal and plant products, and this enlarged the selection of foods that our ancestors could consume.

Until then bones, for example, were inedible no matter how they were prepared. When you boil bones whatever nutritional value these unused parts possessed is extracted.

Likewise, some plant part, such as acorns, were inedible in their natural state, but became consumable after boiling. Acorns are edible only after the tannin has been removed by boiling.

A good soup all starts with the stock, if you get this step correct you are on your way to a delightful meal. Soup can be a side dish, an appetizer or the main course, it all depends upon the recipe you follow and what you wish to achieve.

Soup is a great way to use up the leftover that you would otherwise discard, or hopefully, compost.

Vegetable Soup Stock;

This stock was made from what I had it the fridge which is how I always start. Just about any vegetable will do, just slice them and cook them. Carrots, cabbage, onions, celery, broccoli and more all add their unique taste and goodness tot eh stock.


4 celery stocks, sliced

1 medium cooking onion slice

6 cups of water

Dash of sea salt.


Add water to soup pot

Add vegetables and sea salt

Bring to a boil, let cook for one hour

Drain in colander

I then proceed to make the soup of my choice or put the stock into a glass container with a good tight lid and set aside for another day. I usually make enough to do both.

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Comments 9 comments

cgull8m profile image

cgull8m 9 years ago from North Carolina

Just in time for the coming winter, nice simple and healthy recipe. Thanks.

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Lisa Barger 9 years ago

Great piece, Bob. I barely remember my grandmother and my great-aunt getting together a couple of times a year and making a big pot of stock to freeze. It's a pity that entire generations of us grew up thinking vegetable stock was supposed to come out of a metal can.

kaylee.kenzie profile image

kaylee.kenzie 8 years ago from Canada

I am going to make some of this today - it's the perfect thing to do on a snow day!

thanks so much

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

You are welcome, I made a bunch yesterday.

Lgali profile image

Lgali 8 years ago

nice and healthy recipe

ripplemaker profile image

ripplemaker 8 years ago from Cebu, Philippines

Hi Bob, this sounds so simple. I could do this! LOL I've been meaning to learn how to prepare more vegetable dishes, this sure came in on time.

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

This is quite simple and once you have it you can expand the possibilities,

jerryric climaco 7 years ago

nice sir!!! very helpul especially for a culinary students like me,thanks

Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Thanks for dropping by.

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