International•healthy
Homemade Vegetable Stock
A light, vibrant stock that can be used in any number of soups and sauces. So good!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 onions
- 10 small carrots
- 3-4 stalks celery
- 1 parsley bunch
- bay leaves
- 10-15 peppercorns
- 1 gallon water
Instructions
- 1
Chop up the onions, carrots and celery into evenly sized chunks
- 2
Add to gallon-sized pot along with parsley, peppercorns, and bay leaves
- 3
Fill to the brim with cold water
- 4
Bring to a boil and then turn heat down to a simmer
- 5
Let simmer for 60-90 minutes
- 6
Strain stock into a large bowl using a fine mesh sieve
- 7
Let cool on counter
- 8
Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)
- 9
Freeze the portions you won't need over the next few days, store the rest in the fridge