Servings
Variable
Ready In:
2 hours
Good For:
Pantry
About this Recipe
Simple and nutritious, Vegetable Stock. Great to have on hand as a base for soups and sauces. I always keep a few jars in the freezer! You can throw any veggie you like into the stock pot to enhance flavor and nutrition, and veggie scraps are always a great addition – but I would go easy on brussle sprouts and the like – they tend to dominate!
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- Carrots
- Celery
- Onions
- Veggie Scraps
- Salt & Pepper
- Garlic Cloves, Rosemary, Thyme, Basil, and any other flavor you like!
- Filtered Water
Want to brighten things up a little more? Add a splash of Apple Cider Vinegar, or fresh lemon (or lime!) juice. And you can try swapping soy sauce for salt – we love this one to add depth to the flavor.
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Add a Nutritional Wallop!
Veggie scraps – don’t through them in the compost right away! Instead, keep a bag of your daily veggie scraps (including peels and onion & garlic skins!) in the freezer and when you go to make that luscious pot of veggie stock, toss them in the pot! They’ll add tons of flavor and boost nutrition as well!
Step by Step Instructions
Step 1 – Wash ‘Em Up!
Wash up those beautiful veggies (no need to peel them – you don’t want to lose those valuable miro-nutrients!)
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Step 2 – Build
Roughly chop veggies and toss them into the stock pot. Add veggie scraps, salt, pepper, and any herbs or spices that you like.
Step 3 – Boil & Simmer
Cover veggies and veggie scraps with filtered water. Place stock pot on the stove and bring it to a hard boil for about an hour until veggies are mushy and let it simmer quietly for another hour. Strain your stock, and you are ready to make a delicious pot of soup, or pour into glass jars (don’t over fill them – the stock will expand as it freezes!) and store in the freezer so that you always have some on hand.
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