Homemade Vegetable Stock
A light, vibrant stock that can be used in any number of soups and sauces. So good!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Servings: 12 (1 cup each)
Calories: 31kcal
Author: Mexican Please
- 2 onions
- 10 small carrots
- 3-4 stalks celery
- 1 parsley bunch
- bay leaves
- 10-15 peppercorns
- 1 gallon water
Chop up the onions, carrots and celery into evenly sized chunks
Add to gallon-sized pot along with parsley, peppercorns, and bay leaves
Fill to the brim with cold water
Bring to a boil and then turn heat down to a simmer
Let simmer for 60-90 minutes
Strain stock into a large bowl using a fine mesh sieve
Let cool on counter
Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)
Freeze the portions you won't need over the next few days, store the rest in the fridge
I recently experimented with adding nutritional yeast to this veggie stock and was quite happy with results. You can see details on that experiment in Better Vegetable Stock.
Calories: 31kcal