Vegetable Stock
4 qts water
2 cups lentils OR 1 1/2 cups haricots
1 carrot
1 turnip
1 onion
1/4 head of celeryTo 4 quarts water allow 2 cups lentils, or rather less than 2 cups haricots. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added.
For a white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots.
Soak the beans overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stockpot, and boiled up fresh each day.
Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.
A Health & Beyond Online Website
P.O. Box 755
Earl, NC 28038-0755
