VEGETABLE STOCK FROM THE SOUP KITCHEN ENJOY DAN:

       VEGETABLE STOCK FROM THE SOUP KITCHEN by CHEF DAN:

Makes 22 cups                                       (beats bought-en stock with MSG)

INGREDIENTS:

1 large stock pot 3/4-filled with water or water from boiled potatoes.

Add end from onions, peels form carrots, potatoes peels, celery ends and the discarded ends or leaves of any vegetable.

1 (6 Oz) can tomato paste

1 head garlic cloves, thinly sliced

1 thumb-size fresh ginger, peeled and thinly sliced

2 tablespoon EACH dried parsley, cilantro, thyme and Italian seasoning

4 bay leaves

1 tablespoon EACH black peppercorns, coriander seeds, black mustard seeds and fennel seeds

DIRECTIONS:

1.   Add tomato paste and next 11 ingredients to the vegetable stock-pot.

2.   Bring the pot of stock to a boil and then simmer for 2 hours.

3.   Let cool and then strain into another soup pot.

4.   Refrigerate for a few days.

ENOJY DAN:                                                  BON-APPETITE!!