Happy Wednesday, Friends! During the fall and winter months, I find it so convenient to make soup in the crockpot. Today I'm sharing my recipe for garden fresh organic herb stock that's flavorful and nutritious, plus it can be frozen, so it's always on hand when it's time to make soup.
Herbs are packed full of vitamins, minerals and phytonutrients (beneficial plant compounds) so I use this immune boosting stock as the base for almost all of my soup recipes. Below, I used a 5 quart pot with about 12 cups of water and handfuls of oregano, thyme and rosemary. The herbs pictured above are the ones I actually used for this batch. I also added what was left of my basil. Of course, you can choose your favorite combination of herbs. Cook on low to medium heat and bring to a slow boil.
Just as it begins to boil, remove from the heat, cover and allow it to steep. I like to let the herbs steep for at least a few hours. After steeping, use a slotted spoon to remove any stems or large pieces.
I tend to make a big batch for soup the same day and then freeze the rest in ice cube trays. Once they freeze, I store the cubes in freezer bags or containers. When I'm ready to make soup, I just grab them as needed and throw them in the crockpot. With all of the pure herby goodness, the cubes are such a dark green they appear almost black, but don't worry--the soup broth will be clear with a slight greenish tint.
Here's a few of my favorite soup recipes that can be made with herb stock. Just substitute it for the recommended water or chicken broth.
What have you been cooking lately?
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