I need a substitute for vegetable stock?

Question

I am getting ready to make vegetarian split pea soup and the recipe calls for 1 1/2 quarts of vegetable stock...don't have any...what can I use instead?

Answer 1

you can use vegetable bouillon cubes

Answer 2

1

Answer 3

Vegetable Broth Substitute

Answer 4

You may substitute 1 cup wine OR 1 cup water with 2 tablespoons vinegar for 1 cup vegetable stock .

Answer 5

Use water, wine, V-8 juice, tomato juice, or make your own stock
My grandmother used to save the stock off all her vegetables and put it in a pitcher in the fridge to re use each time she cooked a vegetable. It didn't matter what kind of vegetable she was cooking, she always used that juice in the pitcher and when done back into the pitcher it went. At the end of each week she would make the best soup you ever tasted and start all over again with the pitcher thing.

Answer 6

scrappykins has the best solution < thanks for the recipe for Basic Vegetable Stock looks good I' will give it a try





Basic Vegetable Stock
Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12

------------------------------...

INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

------------------------------...

DIRECTIONS:
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Answer 7

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Answer 8

you could try making your own

Basic Vegetable Stock
Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12

--------------------------------------------------------------------------------

INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

--------------------------------------------------------------------------------

DIRECTIONS:
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Answer 9

V8 Juice

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.