10 cups
2 hours
American
Soups
This stock is the base for almost all of the soups I make. It's easy and economical, and once you make your own, I doubt you'll ever go back to store-bought.
I keep a bag in my freezer for vegetable scraps. Whenever I make a salad or slice Brussels sprouts, green beans or cauliflower, the scraps go in the bag: onion peels, garlic paper, carrot ends and peels, mushroom stems, celery leaves, and parsley, cilantro, thyme and rosemary stems. When the bag is full, it's stock day. Making chicken soup? Try our Chicken Soup Stock.
Put the veggie scraps in a large stockpot.
Add the water and bay leaves and bring to a low boil over medium heat.
Simmer for 1 to 2 hours, adding water as the level drops.
Let it cook for an hour or two, adding water as needed.
Remove from the heat and let cool.
Strain the stock into another pot and discard the scraps.
Season with salt and pepper to taste.
I freeze the stock in 2-cup Souper Cubes, then vacuum-seal the frozen blocks so they're ready whenever I want to make soup.
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
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