When I talked about basic soup stocks, I mentioned that having a good soup base on hand helps you in many ways. You can use it to whip up a great meal in just a few minutes.

This is a vegetable stock. If at all possible, use organic vegetables. If that is not an option, then use the best quality vegetables that you can get. Try to avoid veggies with obvious bruises, mold, or other visible defects. However, since they will be used to make soup, any bad parts can — and should — be cut away, being sure to get all the bad bits.

Vegetable Stock

1 gallon water
3 large onions, peeled and sliced
1 head (bulb with cloves) garlic, peeled and sliced
4 stalks celery, chopped
3 carrots, chopped
2 lbs soybean sprouts or mung bean sprouts, rinsed
1 lb edamame (fresh soybeans), rinsed
1 bunch fresh parsley
8 - 12 low-sodium vegetable bouillon cubes (or tsps powder)
Salt
Pepper

Put water in a large soup pot.
Bring to a boil.
Add all vegetables.
Bring to boil again.
NOTE: Be sure to use a pot large enough to hold all the ingredients comfortably, with several inches headroom, to cut down on the occurrence of boil-overs.
When it boils, turn heat to medium (some bubbling).
Cover, and cook for 1 & 1/2 hours, stirring occasionally.
Add bouillon, and salt and pepper to taste.
Cool, and strain. Discard solids.

Now you have a wonderful veggie stock to use for quick meals in many ways:

• You can freeze it in 1 - 2 cup portions, to use when needed as a base for many kinds of soups, sauces, and gravies.
• You can simmer a batch and add barley, rice, or noodles, and add any kind of diced veggies, and cook until vegs are tender. If desired, add tofu, tempeh, or seitan (wheatmeat).

VARIATION: Vegetarian "Chicken" Stock
Use vegetarian "chicken" bouillon in place of vegetable bouillon.

VARIATION: Vegetarian "Beef" Stock
Use vegetarian "beef" bouillon in place of vegetable bouillon.