This recipe is part of the recipe for Italian-Style Meatball Soup
Makes about 10 cups stock
|1||can (28 ounces) tomatoes, cut-up, undrained|
|4||stalks celery, cut into 2-inch pieces|
|3||medium carrots, cut into 2-inch pieces|
|3||cloves garlic, crushed|
|10||cups cold water|
|8||sprigs fresh parsley|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried thyme leaves, crushed|
|1/4||teaspoon black peppercorns (about 15)|
- Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
- In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.
- Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove vegetables. Press vegetables lightly with slotted spoon to remove extra liquid; discard vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
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