Quick Stock for Mexican Soups and Stews

Name: Quick Stock for Mexican Soups and Stews
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 2 tsp veg oil; 1 onion peeled and coarsley chopped; 1 carrot coarsley chopped; 1 rib celery coarsley chopped; trimmings from the soup vegetables rinsed; 2 bay leaves; several thyme sprigs or 1/4 tsp dried; 6 cloves garlic roasted or sauteed in their skins; 8 branches parsley, incl the stems; 1/2 bunch cilantro chopped; 1/2 tsp dried oregano (preferably Mexican); several epazote leaves, fresh or dried; 3 tomatoes broiled until blistered

Use for Mexican Soups and Stews from Vegetarian Cooking for Everyone

Category: Soups, Stews and Chili

Cuisine: Vegetarian

Ready in 45 minutes

by melissacrosslinpowers

Ingredients

2 tsp veg oil

1 onion peeled and coarsley chopped

1 carrot coarsley chopped

1 rib celery coarsley chopped

trimmings from the soup vegetables rinsed

2 bay leaves

several thyme sprigs or 1/4 tsp dried

6 cloves garlic roasted or sauteed in their skins

8 branches parsley, incl the stems

1/2 bunch cilantro chopped

1/2 tsp dried oregano (preferably Mexican)

several epazote leaves, fresh or dried

3 tomatoes broiled until blistered

Directions

Heat the oil over high heat and add the onion, carrot, and celery. Sautee lightly. Meanwhile peel the vegetables and add the trimmings to the soup along with the aromatics. Stir occasionally. After about 10 minutes, add 2 tsp salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-30 minutes. Strain as soon as the stock is finished.

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