Name: Good-to-Your-Gut Vegetable Stock
Yield: Makes 10 cups
Ingredients: 2 bay leaves; 6 whole black peppercorns; 2 large carrots, scrubbed and sliced into 1-inch pieces; 1 tablespoon garlic-infused olive oil; 1 bell pepper (any color), sliced into 1-inch pieces; 2 large Swiss chard leaves (any variety), with stems, coarsely sliced, or 1 zucchini or summer squash, sliced into 1-inch pieces; 12 scallions, green part only, coarsely chopped; 1 large tomato, quartered; 3 cloves (optional); 12 cups water; 8 sprigs fresh parsley; 1 large sprig fresh thyme; 1 large sprig fresh rosemary

Preparation info

Makes
10 cups

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Packaged vegetable broth and bouillon cubes invariably contain onion. Fortunately, it’s not difficult or time-consuming to make a rich vegetable stock at home that’s low in FODMAPs and kind to your belly. This stock is flavorful and soothing—ideal to use as a base for soups or sauces or just to sip from a mug when you need something light and comforting.