Veggie Stock

stockpotI love vegetable stock. Whether you are a meat eater, vegetarian, vegan, flexitarian, pescetarianism or anything else that is out there, veggie stock is the best!  I love the full flavor of it.  Whenever I make ANYTHING that calls for stock or water, I use it.  You might say I am obsessed with it.  I am a veggie stock evangelist and have converted many. 🙂

That being said, I was spending ALOT of money on this precious boxed stuff.  It was getting ridiculous actually.

One night while cooking and tossing my veggie scraps away (no I am not composing yet; it’s on the wanna do list), I had the eureka that I would start making my own.  I actually don’t know why I didn’t think of this years ago.  I love making stuff myself and rarely by processed food, but this eluded me until a few months ago. stock.

Simple, simple process.  Simply throw your veggie scraps in a ziplock or other container and keep it in the freezer until needed.

When I need stock or want to make it to freeze, I simply fill my pasta pot with water to cover the veggies.  I add some black peppercorns, thyme and a bay leaf and let it simmer.  The directions are so easy, there is no measuring; the seasonings are up to you and I just let it simmer until the veggies looked really “cooked to death.”. I simply drain it and then I either freeze it for use later or use it immediately in a recipe.

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Try this and let me know what you think  I guarantee your next soup will be the best ever with this as your base!



4 thoughts on “Veggie Stock

  1. Pingback: Cold Weather Means Soup: Curry Vegetable Soup | Farmgirl Unleashed

  2. One tip when freezing it – put it in ice cube trays so you can pull out small amounts at a time. It’s easier to get the amounts that you want when it’s saved in smaller sizes. That way you don’t have to thaw a pint or quart to make a small batch of rice or quinoa. Just pull out a few broth cubes and throw them in the pan.

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