Lesson 1.5 How To Make Vegetable Stock

 The quickness and the ease of the vegetable stock is a good reason to start making your soups with a vegetable stock. You also do not have to get organ meat nor do you have to boil for hours bones. I think however it would be wise to start off with the lessons for cooking soups with a vegetable stock. It is quicker and easier which would be the better way to understand how to make stock. Another thing that would be helpful for new cooks would be the weight or a visual size of what is a large onion. I think that was one of my down falls in the French Onion woah! Onion! soup. 

   This recipe made me so happy because I could make the stock then soak the cannellini beans overnight in the fridge (8 to 12 hours). Then that would mean the beans and the stock would be ready the next day for the Minestrone soup. Martha warns that you need to use fresh ingredients and avoid ingredients that have too strong a flavor but does not explain why. I am guessing because when you boil the ingredients the "less than fresh" or strong flavor can over power the soup and make it only taste like that regrettable ingredient. She gives advice to not use in multi-vegetable soups Cauliflower, cabbage, or broccoli which is good to know.

   I was happy with the vegetable stock and it was so simple to make. It really made me think that perhaps all of my future from scratch soups should be vegetable based.