Homemade Vegetable Stock
Nothing is more satisfying than a steaming bowl of soup made with homemade vegetable stock. Easy to make – Just chop your leftover veggies and simmer!
- Enough to fill a 1 gallon Ziploc bag Assorted veggies – Onion skins garlic skins, whole onions, whole heads of garlic, cilantro, leeks, carrots, parmesan rinds, corn cobs
- 2-3 tablespoons Assorted dried herbs and peppercorn
- 3-4 tablespoons Salt
- Enough water to fill an 8 quart pot
In an 8 quart pot, combine the assorted vegetables, herbs, salt, and water. Bring to a rolling boil over medium/high heat. Reduce the heat to slow and allow the contents to simmer for at least 2 hours, preferably 4.
Remove stock from heat and immediate strain into a large pot. Squeeze the solids to extract as much liquid as possible.
Portion stock in freezer safe containers and place in the freezer until ready to use.
Makes about 4 quarts of stock.