It's always great to have soup stock around the house. Homemade is always the best. Although there available ready made bullion cubes and soup packs in the supermarket, there are days that you can make one on your own and freeze for future use, or even on those days that you bought meat and discarding those bones....instead of throwing it in the garbage, you might as well put it into use.
Soup Stock
Ingredients:
3 cloves garlic, minced
1 large yellow onion, quartered
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1 ripe tomatoes, quartered
2 bay leaves
1 tbsp salt
6 black peppercorns
Directions:
In a stockpot combine all ingredients putting beef soup bones last then add water. Cover pot and boil for about 15 minutes then remove scum and fat as they float to the top. Simmer for 1.5 hours. When cooked, strain broth. Refrigerate overnight. Skim fat from surface and discard.
You can it at once and/or store in the freezer for future use.
*For chicken soup, replace beef bones soup with chicken bones.
Soup Stock
Ingredients:
2 lbs beef soup bones
6 qts cold water3 cloves garlic, minced
1 large yellow onion, quartered
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1 ripe tomatoes, quartered
2 bay leaves
1 tbsp salt
6 black peppercorns
Directions:
In a stockpot combine all ingredients putting beef soup bones last then add water. Cover pot and boil for about 15 minutes then remove scum and fat as they float to the top. Simmer for 1.5 hours. When cooked, strain broth. Refrigerate overnight. Skim fat from surface and discard.
You can it at once and/or store in the freezer for future use.
*For chicken soup, replace beef bones soup with chicken bones.
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