Soup Stock

April 27th, 2009

Makes 10-12 Cups

16 C Water, filtered

1 ½ C Onion, chopped
1 ¼ C Carrots, chopped
1 C Celery, sliced
1 C Parsnip, sliced
¾ C Italian parsley, roughly chopped
& lightly packed
¼ C Garlic cloves, fresh (14 medium)
2 Tbl Thyme, fresh, chopped
2 Tbl Olive oil
1 tsp Black peppercorns, whole
3 Bay leaves (optional)
¼ C Nama Shoyu

1. Place oil in a large stock pot on medium high heat. Add onion, carrot, celery and cook for 5-10 minutes, stirring constantly.
2. Add the remaining ingredients and allow to simmer over medium heat for 40 minutes. Strain and use as needed in recipes. The longer you simmer your stock, the more concentrated and flavorful it will become

Tags: RECIPES

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3 Responses to “Soup Stock”

1. Mary Connolly says:

   May 1, 2010 at 1:35 pm

   What is nama shoyu?
2. Dante Kinard says:

   November 10, 2010 at 2:39 pm

   Thanks so much for this. This might sound a little strange, but I spent the first few years of my teenage lifein Naples, then travelled around the globe. Now I’m living in New Zealand, with my Chinese wife, and son we had whilst living inJapan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!
3. Lea Ann says:

   December 17, 2010 at 5:39 pm

   Nama shoyu is a raw soy product that is perfect for vegan, vegetarian, and raw food diets. Basically, it is an unpasteurized and raw soy product with a more complex taste that is more delicate than soy sauces that ise more processed ingredients. It provides a boost to the flavor of stir fry meals, soups, and sauces. Nama Shoyu can also boost the flavor in other foods as well, such as dipping sauces or as a marinade for tofu, and certain vegetables.

   I hope this helps to give you an idea of nama shoya is and what it can be used for in a person’s diet.