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Vegetable Stock Recipe

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This recipe for Vegetable Stock is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Discarded veggie stuff (stems, leaves, seeds, pits, etc); veggies in fridge that won’t get used, etc.
1 Bay leaf
2 garlic cloves
carrots celery
onion
salt
5 peppercorns
sprigs of thyme and parsley
low sodium tamari
Water
Directions:
Directions:
In a 1 gallon ziplock, add veggie stuff (scraps, stuff that won’t get used) and freeze.
Heat a large stock pot with olive oil.
When zip lock is full, chop contents and include in stock pot.
Add remaining ingredients
Add water to veggie level
Bring to boil: simmer 60 minutes (add water to veggie level throughout)
Add salt, pepper, low sodium tamari to taste and simmer 20 more minutes, uncovered.
Strain the veggies into a pot; further strain through a cheese cloth into a pitcher.
For single serving storage, pour mixture into ice cube trays.
The broth will keep for a week in your refrigerator and two months in your freezer.
Personal Notes:
Personal Notes:
Great way to "re-use" all your veggies!

 

 

 

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