Vegetable Bouillon Recipe 1

• 1 cup chopped carrots
• 1 cup chopped turnips
• 1 cup chopped celery, outside stalks and leaves will do
• 1 cup chopped onions
• 2 cups strained tomatoes
• 1 cup broth from canned or fresh stewed asparagus
• ½ cup broth from canned or fresh boiled spinach
• 2½ quarts water
• 1 teaspoon salt

1. Mix all the ingredients, except the salt.
2. Bring to a boil and simmer slowly three or four hours.
3. Turn through a strainer.
4. There should be about one pint of broth.
5. Season with the salt.
6. One bay leaf may be cooked with the vegetables, if desired, and the broth may be seasoned with thyme or summer savory.
7. A tablespoon of nut soup stock may be added or a teaspoon of vegex.

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