Stock With Mediterranean Spices

Recipe from Lynne Aronson and Elizabeth Simon

Adapted by Mark Bittman

Published January 19, 1999

Total Time
15 minutes
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—Mark Bittman

Featured in: Canned Stock: Getting Over The Guilt

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Ingredients

Yield:about 4 cups

  • 2 cans (about 4 cups) chicken broth

  • 1 bunch fresh thyme

  • 4 bay leaves

  • 2 tablespoons black peppercorns

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 10 milligrams cholesterol; 59 calories; 1 gram fat; 3 grams fiber; 1850 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a medium saucepan, and bring just about to a boil. Turn the heat a little lower, and simmer, uncovered, for about 15 minutes. Strain.

Tip

  • Use in simple vegetable soups or in any dish that can take the strong taste of thyme, like a chicken stew or bouillabaisse.

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Credits

Adapted from "The Bowl Food Cookbook" by Lynne Aronson and Elizabeth Simon

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