Homemade Vegetable Stock

From veganyumyum.com
Makes about 10 Cups of Broth



Minimalist Broth 
2-3 Tbs Olive Oil
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
1 Gallon Water

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Portuguese Kale and Potato Soup

From Gourmet, 1990

Makes about 10 cups, serving 8 to 10



1 pound russet potatoes
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces (The Portuguese sausage linguica is also great in this recipe and easy to find in the Boston area)
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

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