Basic Soup Stocks: Vegetarian, Beef, and Chicken Article -
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Basic Soup Stocks: Vegetarian, Beef, and Chicken

A homemade stock adds depth and body to soup, stews, and braises.

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Homemade stock provides a background to soup, so the ingredients you choose should be supportive, not overwhelming. Yesterday's, or even last week's, vegetables are fine, as long as they're still healthy. The beauty of stock ingredients is the ideal ingredients are usually the trimmings from the soup you're about to make (leek roots and leaves, tiny, end-of-the-head garlic cloves, potato parings, celery leaves, parsley stems, etc.)

More Tips

Use a stockpot that is tall and narrow to help slow water loss from evaporation. To extract the most flavor from your stock ingredients, start with cold water. Meat stocks benefit from long, slow cooking. Vegetable stocks do not. Quick vegetable stocks should take 25 to 30 minutes; basic vegetable stocks, 45 minutes to one hour. Chicken or beef stocks can take anywhere from one hour to five--longer if you're using a slow cooker. Certain herbs and vegetables will turn bitter as they steep. Strain as soon as the stock is finished.

Dos and Don'ts

Some vegetables should be avoided altogether in stocks. The cabbage family (turnips, rutabagas, Brussels sprouts, broccoli, cauliflower, etc.) does not do well in stock. Nor do most powdered herbs, ground black pepper, artichoke trimmings, or too many greens. Use whole peppercorns and bay leaves, as these are easy to strain out.

Cool your strained stock by filling the kitchen sink with ice water. Place the pot in the cold water bath, and stir every once in awhile, or until the broth is tepid. Store in the refrigerator for up to five days, or in the freezer for up to three months.

Aug. 8, 2009 9:39 pm
Some of the best meat stock I have ever made was from pork bones I had cut from a pkg. of pork steak. I simmered them for 2 hrs. Then made cabbage soup with the stock. Yummy! I had to have seconds.
Oct. 16, 2009 1:51 pm
I love cabbage soup. Chicken stock and cabbage are a great weight loss add.
Nov. 18, 2009 11:35 am
It may be common knowledge to experienced cooks, but I'm a neophyte. Anyone know of a resource that might list the herbs and veggies that, as this article suggests, turn bitter when "steeped"?
Nov. 19, 2009 7:25 pm
I'm lactose intolerant. These stocks are a great idea!
Jan. 7, 2010 7:39 am
Try roasting rendered beef soup bones long and slow before making beef stock: then make french onion soup. Wonderful!
Feb. 1, 2010 6:16 pm
Swafo, sorry you're getting your answer so late...steeped is to be "soaked" in hot water, like a tea bag is steeped.
Feb. 26, 2010 9:58 pm
My mother said the best soup was made with port bones. As for me, my soups just miss that wonderful rich flavor, they look good but taste bland. So I am going to start making stocks and freezing them. I'll be using these recipes! Thanks.
May 2, 2010 4:36 pm
Jun. 15, 2010 6:11 pm
In an asian kitchens, we learn from our mother. She once said, bones from the hip of the pork (near the tail) is best. It makes clear, yet has wonderful flavor. I simply add one onion (and a carrot) to my chicken or pork bones, have this stock readily available in fridge as a soup base for all of my oriental noodle. I always have a mix of chopped green onion and cilantro prepared. Add choice of meat or have a great bowl of comfort noodles!
Aug. 28, 2010 11:07 pm
Qustion for Anh or any other asian cook: Is the one onion and a carrot cooked with bones the consume' soup served at Chinese Restraunts?
Sep. 28, 2010 8:37 am
swafo,,I too am sorry for getting this to you so late but a good source book i use for all my herb and spice questionsis..."The Spice and Herb Bible" A cooks guide. Author is Ian Hemphill His web site is
Oct. 2, 2010 7:10 am
question for anh, what noodles do you put in your soups, i love viet noodle soups have been my favorite, just need the secret!
Oct. 12, 2010 9:33 am
Great tips, thanks!
Oct. 14, 2010 10:56 am
Thanks .... tagged for later use
Oct. 14, 2010 7:42 pm
Leigh I have a recipe for PHO soup and it calls for rice noodles
Oct. 16, 2010 10:56 am
does anyone have a good recipe for fish stock, i would really appreciate one thanks
Carrie French 
Dec. 1, 2010 1:13 pm
My first day on here. What a lot of great recipes. I'll be checking in regularly!
Jan. 1, 2011 10:55 pm
im obsessed with this website thanx for all the advise i guess better this than porn........ :P
Jan. 19, 2011 1:08 am
we made navy bean soup from roast pork today we cooked it all nite in our crock pot but it had no flaver what spices are used in navy bean soup??
Jan. 23, 2011 12:42 pm
Anyone have a recipe for a smooth, richly flavored cheddar cheese soup? A long since gone restaurant called Stox II made the most delicious I've ever tasted... would love to find one like it. Thx :-))
Mar. 2, 2011 9:40 pm
How to pages like this should be easily archived somewhere on the page. Such as the Kitchen Approved Box. With a click, we can add it to our Recipe, Shopping List, or as in the case of How To pages, a place to store articles. Whole pages, videos, and pages like Basic Soup Stocks can be kept in one place. There is a lot of information on these pages. It's great!!
Mar. 21, 2011 3:59 am
Hi where is everyone getting these soup bones. I've been making chic stock for years but want to try beef stock. I very seldom have bones enough to do anything with. Thanks for your input.
Apr. 1, 2011 2:06 pm
Beef bones can be bought at most grocery stores but you might have to talk to the butcher if the demand is not there. It's always a good idea to have a working relationship with the meat and fish people.Good luck and enjoy the broth of your labor!!!
Apr. 16, 2011 9:22 am
When I buy rib roasts (prime rib I make with it) I use those bones for stock. Oh are they good! and I have to say. soups are not the best until you use fresh herbs in them. Seed is so inexpensive and you can grow basil, parsley, oregano, and chives in no time at at all in pots in your window. Herbs you buy in the store and expensive. You will be glad you grew your own herbs.
Jul. 17, 2011 7:37 pm
For great Navy Bean soup, use a ham bone and small chunks of any left over ham, onion and carrots. Simmer slow and long. When finished, cool the soup then puree about 3/4 of the cooked navy beans and carrots. Mix back in with the remaining soup. This makes a thicker soup and the carrots make it a more appetizing color!
Oct. 10, 2011 12:07 pm
To gather enough bones for whatever type of stock I need bones for I freeze them until I have enough
Oct. 13, 2011 9:38 am
Wow! I've been a member of Allrecipes for a few years now and it never ceases to amaze me what information you can get from this site. And HOW you can store the information for later use, without printing or with printing. Whatever you wish! Thanks Allrecipt staff!!
Jan McD 
Mar. 16, 2012 10:03 pm
I love this site also. I always find neat recipes, tips, and comments.
Apr. 15, 2012 4:01 pm
Have a problem trying to open recipes, want to see them but won't open - I have ham stock and hate to throw it out
Aug. 30, 2012 1:47 pm
I too make my Navy Bean soup using a ham bone, a little ham, onion, diced up carrot,and a little celery leaves, then when soup is almost done, I take a potato masher and mash up some while it is still in the pot cooking, then add some black pepper just before serving. Good! Nicki
Aug. 30, 2012 1:54 pm
As far as getting beef bones, Whenever I buy a beef roast, or beef ribs, I save the bones in the freezer until I need them, such as when I make a pot of vegetable beef soup, I throw in a couple of rib bones.or I will have a country rib with meat on it and will throw that into the soup pot.the bone gives it flavor and the meat will fall off into little pieces in the soup Yummy
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