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Preparation instructions - stove top 1. Empty contents of container into saucepan and heat over medium heat until hot, stirring occasionally. Microwave - do not microwave in container 1. Empty contents of container into microwave-safe bowl; Cover. 2. Microwave on high about 3 minutes or until hot. Let stand in microwave 1 minute, then stir.

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hy-vee vegetable cooking stock, the quick, convenient and delicious way to add a burst of flavor to every meal. To enhance the flavor of your favorite pasta, potato, rice or vegetable recipe, use hy-vee vegetable cooking stock instead of water. Before reheating leftovers, add a splash of hy-vee vegetable cooking stock. When roasting meat, baste it with hy-vee vegetable cooking stock and you'll have moist, tender meat every time. Gravy, sauce, soup or stew too thick? Add hy-vee vegetable cooking stock to achieve the perfect consistency while boosting the flavor. For all your homemade soups, hy-vee vegetable cooking stock is a great starter for your favorite recipes.

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winter vegetable soup - serves 4 all you need - 2 tbsp olive oil, 1 medium onion, chopped, 1 medium carrot, thinly sliced, 1 celery rib, thinly sliced, 1 tbsp hy-vee tomato paste, 1 hy-vee bay leaf, 1/2 pound sweet potatoes, peeled and cut into 1/2-inch cubes, 1/2 pound yukon gold potatoes, peeled and cut into 1/2-inch cubes, 2 cups hy-vee vegetable cooking stock, 1-1/2 cups water, 1/4 tsp hy-vee pepper, 1/2 cup hy-vee frozen peas, 1 tsp dried dill weed, hy-vee salt, to taste. All you do - 1. In large pot, heat oil over medium heat. Add onion, carrot and celery; Cook and stir until softened, about 8 minutes. 2. Stir in tomato paste. Cook and stir 1 minute. 3. Add bay leaf, sweet potatoes, potatoes, stock, water and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Discard bay leaf. 4. Puree 1 cup soup in blender (use caution when blending hot liquids) and return to pot and simmer. 5. Stir in peas and dill. Simmer until peas are heated through, about 3 minutes. Season with salt to taste. Nutrition facts per serving: 180 calories, 7g fat, 19 saturated fat, 0g trans fat, 0mg cholesterol, 340mg sodium, 26g total carbohydrate, 4g dietary fiber, 8g total sugars, 1g added sugars, 4g protein. Nutrients: 0% vitamin d, 4% calcium, 6% iron, 10% potassium.

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vegetable, bean & pasta soup - serves 8 all you need - 4 cups hy-vee vegetable cooking stock, 1 cup dry vermouth, 1 large onion, chopped, 1 medium fennel bulb, trimmed and chopped, 3 garlic cloves, chopped, 1 can (14.5 oz) hy-vee italian-style stewed tomatoes 8 oz hy-vee penne pasta, 1 medium zucchini, diced, 1 large yellow summer squash, diced, 1 can (15 oz) cannellini beans, drained and rinsed, 4 green onions, chopped. All you do 1. In large pot or dutch oven, bring stock and vermouth to boil over medium heat. 2. Add onion, fennel and garlic. Cover and cook just until tender, about 10 minutes. 3. Add tomatoes, penne, zucchini and squash. Cook until pasta is almost tender, about 15 minutes. 4. Stir in beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Nutrition facts per serving: 220 calories, 1g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 42g total carbohydrate, 6g dietary fiber, 10g total sugars, 2g added sugars, 9g protein. Nutrients: 0% vitamin d, 6% calcium, 10% iron, 10% potassium.

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Ingredients

Vegetable Stock (Water, Vegetable Juice Concentrate [Carrot, Celeriac, Onion], Tomato Puree, Cooked Vegetables [Carrot, Onion, Celery], Yeast Extract, Sea Salt, Cane Sugar, Molasses, Onion Powder, Potato Flour, Natural Flavor), Contains Less Than 2% Of Sugar, Sea Salt.