Soups: Stocks and Broths
Good stock or broth is the key to making a great soup. Unfortunately, inexpensive store-bought stock is usually high in sodium and low in other flavors, while quality pre-made broth is too expensive for many grocery shoppers. Luckily, it is easy to make a good stock at home using only inexpensive staple ingredients or even scraps that would otherwise be thrown away.
The basic components of a good soup stock are water, vegetables, meat bones, and plenty of cooking time. The carcasses of roasted chickens, ducks, or turkeys all make a great basis for flavorful broth. If you do not have any meat bones on hand, you can purchase them inexpensively from your butcher or grocery store. Most butchers have special beef soup bones available.
Making stock is a wonderful way to use up old or tough vegetables that are not right for a fresh recipe preparation but still have plenty of flavor left in them. Mushrooms, carrots, and leeks all make tasty additions. To add color and flavor, include an unpeeled onion, chopped in half. The peel will add a nice golden brown color to your stock. Herbs such as bay leaves, whole peppercorns, and sprigs of thyme add flavor. Just remember to avoid using anything that is beginning to spoil. Fatty cuts of meat are also not a good choice.
Once you have a good collection of bones and vegetable scraps, put them into a large stock pot, cover them entirely with water, and bring the liquid slowly to a boil. As bubbles rise to the surface, a murky foam may gather. This is normal; just use a spoon or fine sieve to remove and discard it. Keep the stock at a low simmer for at least a few hours. It will only improve with time. Check it occasionally to make sure the water level is not too low and add more if necessary. Once the stock is finished boiling, strain it thoroughly. It can be used immediately, stored in the refrigerator for a few days, or frozen for later use.
Once you have gotten the hang of it, you will find stock-making an easy and versatile process. You may even wish to keep a dedicated bag in your freezer for bones and vegetable scraps to ensure that you are ready to make more delicious broth whenever you need it for a soup, stew, risotto, or other dish.
Farberware Classic 50009 Stockpot 50009 Cookwares

Tempting soups, rich sauces, succulent seafood, and pasta are all reasons to need a stockpot. Versatile and necessary, this 16-quart workhorse comes in handy for numerous culinary situations, and its size is ideal for a larger family or–if entertaining–a medium-to-large group. The pot is made of 18/10 stainless steel and its tight-fitting lid helps to keep moisture in, preventing vitamins and the flavors of the foods from escaping. Aesthetically, this professional looking cookware will nicely complement many different kitchen styles. –Teresa Simanton
- Durable stainless-steel construction with mirror finish
- Heavy stainless-steel handles are oven safe
- Tight-fitting lid keeps moisture in
- Rolled rim facilitates pouring
- Easy to clean and safe in the dishwasher