Basic Soup Stock

Basic Soup Stock

Well worth the effort if you want a tasty, sodium-free soup.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (12 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 2 hrs

Yield: 4 x 1 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 1 large lamb shank, meaty beef bone or chicken carcass*
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 bay leaf
  • 5 peppercorns
  • 2 tsp fresh thyme
  • 1 tsp fresh oregano
  • 1 tsp fresh tarragon
  • 2 tsp fresh sweet basil
  • 2 tsp fresh coriander
  • 2 Tbsp parsley, finely chopped
  • 2 L water
  • 3 stalks celery, coarsely chopped

Directions: Standard directions Microwave directions

Place all ingredients together in a large pot and bring to the boil. Simmer over low heat for 2 hours.

Allow to cool slightly then remove all bones and fat*. Strain stock and discard vegetables and seasoning.

Measure and return level to 4 cups, if reduced to less. Chill, then remove any remaining fat before using.

Prepare as directed but reduce liquid to 6 cups.

Cover and cook on HIGH for 10 minutes then reduce heat to MEDIUM and cook for a further 30 minutes.

Allow to cool then remove all bones and fat*. Strain and chill. Remove remaining fat before using.

Variations:

Vegetables and herbs may be varied as desired. Calories will always be insignificant as long as fat is removed and stock strained.

Tips:

* For vegetarian stock, omit the meat.