Soup, Stew and Chili: Warm Soup, Stew and Chili: Basic Soup Stock

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

Author: CalorieKing
Date: July 30, 2009

Suggestions: * For vegetarian stock, omit the meat.

Serves: 4 person(s)
Yield: 4 x 1 cup servings

Preparation Time: 10 mins
Cooking Time: 2 hrs


    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
    4 1/4 pint water
    3 stalks celery, coarsely chopped


    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.

Microwave Directions:

    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.


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

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Nutritional Information
(Per Serving)

Calories:10 cals
Kilojoules:42 kJ
Fat:0.0 g
Carbohydrates:2.0 g
Protein:0.0 g
Cholesterol:0.0 mg
Sodium:0 mg
Saturated Fat:0.0 g
Fiber:0.0 g
Calcium:4.0 mg
Total Sugars:1.0 g

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