stock and soup

Stock and Soup – Tastes Better When You Make Your Own

Nothing beats excellent stock and soup. A hearty bowl of homemade soup on a cold day is terrific. And it is even better tasting and better for you when you make your own stock. Luckily, both soup and stock are as easy as boiling water.

You Have Three Choices to Make Stock and Soup

  1. in a stock pot on the stove
  2. in a pressure cooker
  3. in a slow cooker

All work equally well, the real difference is how long it will take.

Some Vegetables Shouldn’t Be Used to Make Stock

  • Brassicas such as cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabaga are too strong tasting
  • Intense bitter greens such as kale, collard greens, carrot tops, etc.
  • Starchy vegetables such as winter squashes
  • Anything molding or spoiled

Some Great Vegetables and Herbs You Can Add To Stock

  • onions, garlic, leeks, and other alliums
  • carrots
  • celery
  • fennel
  • herbs such as dill, thyme, parsley, rosemary and bay leaves
  • bell peppers
  • green beans, pea pods
  • scraps, such as corn cobs, winter squash skins, onion skin

You can stay with all vegetables or add chicken, beef, pork, etc. bones. My uncle makes a delicious shrimp broth using shrimp peels. For extra flavor, brown the bones a bit before adding the vegetables and covering with water.

Then cook it until it tastes good. Stock in a pressure cooker can take as little as 30 minutes while stovetop and slow cookers need several hours.

Here Are Some Healthy Soups You Can Make with Your Homemade Stock


Always use organic fruits and vegetables in these recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes. 

Other Great Recipes and Resources

Sharing is caring!

Leave a Comment