Use whatever vegetables or trimmings you have on hand to make a flavorful, homemade stock.
vegetable stock
Notes
**You can freeze vegetable trimmings or extras in bags to save until you need to make your next batch of stock!
Share
Ingredients
- 1+ lb vegetables, chopped in large chunks – Any ones you want! My favorites are: onions (green, red, white, yellow), leeks, carrots, celery (leaves and stalks), parsley (stalks and leaves), turmeric root (1-2 inches), garlic (just a little)
- 1-2 bay leaves
- 15-20 whole peppercorns
- 1-2 tsp salt
- 12+ c water
Instructions
- Combine vegetables with water and boil for 2+ hours, until liquid is golden in color.
- Allow to cool, then strain through a fine mesh strainer. Use or freeze!