Homemade Vegetable Stock

This is a really easy recipe and a great staple for the vegan/vegetarian cook. It’s also much healthier since you can control the amount of salt you put in (and no preservatives!).

Homemade Stock: You don’t need to chop these nicely, they will get strained out afterward. As well, you can really add any other ingredients or herbs you want or have on hand.
3 carrots (unpeeled), coarsely chopped
3 stalks celery (with leaves), chopped
3 onions (unpeeled), chopped
3 tomatoes, halved
1 head garlic (unpeeled), broken to cloves
fresh herbs – whatever you have on hand (parsley or thyme go well with this broth)1-2 bay leaves
10 cups cold water

In your pot, combine all ingredients and water. Bring to boil, reduce heat and simmer for 1-2 hours.

Strain vegetables, and add salt and pepper if using.

You can store this broth in the refrigerator for 3 days, or the freezer for 4 months.

I like to keep a container in the freezer of vegetable trimmings, so that way when I need the broth I can just use the veggies in the freezer and any others I have, so I don’t need to run out and buy anything.

Hopefully this recipe will work for you and if you don’t have any of the ingredients, just use what you have. But remember to keep all the trimmings and casings on to get the most flavour.



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