Vegetable Soup Stock
10 cups
2 hours
5 minutes
This stock is the basis for almost all of the soups that I make. It is easy, economical and once you make your own stock, I doubt you will ever go back to store bought.
I keep a bag in my freezer filled with vegetable scraps. Whenever I make a salad, or slice up brussels sprouts or green beans or cauliflower, I throw the scraps in the veggie scrap bag. This includes onion peels, garlic paper, carrot ends and peels, mushroom stems, celery leaves, stems for parsley, ciantro, thyme, rosemary. Just throw it all in the bag and wait for it to accumulate.
Ingredients
Bag of veggie scraps
8-10 cups of water
salt & pepper to taste
Directions
put the veggie scraps in a large stock pot
fill the pot with water and bay leaf and cook on stovetop with medium heat
keep the pot at a low boil and add water as the level drops.
Let it cook for an hour or two, adding water as needed.
Remove from heat and cool.
Once cool, strain the stock in to another stock pot to remove the veggie scraps.
Season with salt and pepper to taste
I freeze the stock in 2 cup souper cubes. And once frozen, vacuseal them so they are ready whenever I want to make soup
