Can THE cans2102
1 half cup fresh green beans, cut into half-inch pieces diagonally (you can use frozen, just thaw them first SO they don't water down your soup) 2717
If you're used TO pre-packaged broth, you might find that your homemade stock tastes a little on THE watery side. You can always add more seasoning. Add more salt, some freshly ground pepper, even a few dashes OF hot sauce or a clove OF very finely-chopped garlic. Bring it up TO a simmer again and re-taste. Remember that most commercial stock is very high IN salt AND other flavor enhancers. 5561
4. Garnish with cilantro leaves AND a few drops OF chili oil if desired. 9685
A vegetable stock, FOR example, is utterly versatile AND absolutely cheap. Start with THE Holy Trinity: garlic, celery AND onion. Smash two TO three cloves of garlic with THE flat OF your knife, AND remove THE skins. Peel AND quarter one large or two small onions. Cut THE leafy tops AND THE fibrous bottoms from one bunch OF celery, wash it well. 9965
Makes about six (1-cup) servings. 1782
Basically, once you HAVE THE Holy Trinity, you can add whatever other vegetables are allowed on your diet. Here are some vegetables that don't work well IN stock, however: Beets AND beet greens (unless you're making borscht) cabbage AND other members OF THE cabbage family (its flavor will overwhelm your stock) broccoli AND its relatives (see cabbage) and relatively flavorless vegetables like summer squash (they won't hurt anything, but they won't add much either). 3679
1 tablespoon salted butter (or olive oil) 2677
Similar routines can BE followed at home, IN smaller volume. IN a restaurant, THE stockpot just sits on THE back OF THE stove, TO BE tended all day. You probably don't HAVE THE luxury (or THE desire) TO spend a whole day IN THE kitchen, but you don't need to. A good stock can BE created IN a couple OF hours, with very little work, AND it goes a long way. 8337
1 stick celery, thinly sliced on THE diagonal 1355
1 stick celery, diced 4960
1. Heat stock TO a simmer AND add ginger AND half THE cilantro leaves. 8831
2 tablespoons tomato paste 2530
Directions:1436
Note: If you use pasta, you may need TO add more stock. 9405
Finally, one OF THE most important ingredients IN a good stock is a fresh herb. THE most versatile AND flavorful is probably flat-leaf parsley, but you can also use dill, cilantro or basil. You can use THE stems, which you would normally discard, AND save THE leaves FOR other uses. 5494
Check it now AND then TO make sure THE water isn't boiling away, AND maybe give it a stir. But FOR THE most part, you can leave it AND let it simmer for an hour. 7229
1 teaspoon soy sauce (or TO taste) 7336
Thai-Inspired Chicken Soup7015
Spring Vegetable Soup 7977
Ingredients:5093
It's NO accident that THE best restaurants use stock that they make themselves. It's part OF a natural continuum. When you trim herbs and vegetables or cut THE necks AND backs off THE chickens, you throw it all into THE stockpot. Therefore THE stock costs you virtually nothing AND you're creating a high-quality base FOR soups AND sauces. 3745
Salt AND pepper TO taste 5133
1 teaspoon fresh lime juice (or TO taste) 968
Directions:3465
3. Add chicken AND heat. Then add soy sauce and lime juice (a little at a time, tasting as you go.) 3318
2. Bring back up TO a simmer AND add vegetables. Simmer FOR just a few minutes, so vegetables are still crisp. 6415
2. Add THE other vegetables AND stir. When all THE vegetables HAVE come up TO temperature, add THE stock, THE tomato paste, THE pasta if you choose TO use it, AND half the dill. 7122
You can save stock IN plastic containers IN THE fridge -- THE vegetable stock will keep FOR a week. Chicken stock should only BE saved a few days. Better yet, freeze it -- you can even freeze it IN ice-cube trays TO take OUT one by one as you need them. 7656
Light Chicken Stock6054
Per serving: 7.27g carbs, 0.49g dietary fiber, 20.11g, protein, 2.50g total fat, 46.63mg cholesterol, 336.02mg sodium, 132.69 calories 861
3. Simmer FOR about 15 minutes AND check seasoning. Add salt and pepper TO taste AND garnish with THE remaining dill. 8473
1 tablespoon cilantro leaves, roughly chopped 7044
Throw all your vegetables IN a large, heavy pot (nothing fancy, but it should BE relatively heavy SO THE vegetables don't scorch) AND fill with water. THE water level should BE a few inches from THE top, SO it doesn't boil over. Then add four TO six whole peppercorns AND a good dash OF salt. Bring it to a boil AND then turn it down TO a simmer. Then walk away. That's it. 3988
Per serving (without pasta): 13.18g carbs, 2.28g fiber, 3.49g protein, 1.76g total fat, 2.50mg cholesterol, 236.25mg sodium, 77.61 calories 504
1 onion, diced 957
Note: If you crave pasta but your diet doesn't allow it, try using bean thread IN this recipe. Available at Asian markets, these are noodles made with mung beans. Throw IN a small handful with your vegetables. 4908
You won't want TO walk away at this point -- you want your vegetables TO brown, but not burn. Add water AND herbs or herb trimmings only after your vegetables HAVE browned. This variation produces a richer, stronger-flavored stock with a deeper color. 397
2 quarts OF vegetable stock made with fresh dill stems (first recipe) 1277
1 teaspoon fresh ginger, grated or minced 3947
You can experiment with vegetables, too -- try some shredded Napa cabbage or a few sliced fresh shitakes.