Vegetable Broth, Miso Soup, Leek and Potato Soup by Joni Schockett Winter has finally arrived. We enjoyed a mild fall with no snow, but today the temperature plummeted to 20 degrees and the wind chill was almost zero. My thoughts immediately turned to visions of hibernation and lots of hot soup.
Soups can be thin and broth-like or thick and hearty, almost like a stew.
My favorite soups have lots of ingredients and simmer a long time, filling the house with much needed moisture and fabulous aromas. The recipes below use a basic vegetable broth that can be made in advance and frozen in quart-sized containers. These are basic broth-like soups that can be made quickly and fairly easily. I don't use any seasoning in this broth as I prefer to season the final version of whatever soup they will eventually become. Place the water and vegetables in a large pot.