This is week two of our three-week make your own stock series. Last week we made our own chicken stock, and this week we are making veggie stock. By the end of the series our freezers will be filled up with nutrient-rich stocks without breaking the bank on cans/boxes of the store-bought stuff. Like squirrels, we are stocking up the kitchen to get us through winter!!
Veggie stock is CHEAP! I mean really really inexpensive to make. Such a bargain that you will feel silly buying it from the store ever again after making just one batch. If my marvelous math is correct, this stock came out to less than a dollar a quart. And I used beautiful organic veggies, you know the ones everyone says will break the bank.
Veggie stock is DELICIOUS! There is just something about simple food, made with love in your own home with all your own ingredients that makes food better. This rich stock makes such a wonderful foundation for soups and sauces, it really enhances all dishes with a beautiful depth to the flavor.
Veggie stock is CHOCK FULL OF EASILY DIGESTIBLE VITAMINS AND MINERALS. It adds a nutritional base to your meals, nourishing your body while jazzing up your meals.
So let’s get started!
SIMPLE VEGGIE STOCK
- Stock Pot – The bigger the better, so you can get more stock out of all the effort. Crock Pots will work, but most won’t hold enough liquid to get the most out of your efforts. Consider investing in a large stock pot or find a foodie friend who might let you borrow one for a weekend. I love my 21 quart pot. Big but manageable.
- Cutting board/Chef’s Knife
- Cheese Cloth or Fine Strainer – I use a paint straining bag from the hardware store. I can place it into a pitcher and ladle the stock into it.
- Large Storage Container
- Gallon Sized Ziplock Bags
- Permanent Marker
- 2T of a Sauté Worthy Fat (Coconut Oil, Butter, Extra Virgin Olive Oil, etc)
- 2 lbs Organic Carrots – Chopped up chunky
- 2 Organic Onion – Peeled and chopped in quarters
- 2 lbs Organic Celery Stalks – Chopped up chunky
- 1 Organic Leek (optional) – Sliced in chunks
- 6 Cloves of Garlic – Cut in half
- 1T Sea Salt
- 1T Whole Peppercorns
- Sprigs of Fresh Thyme and/or Parsley
- 1/2 Cup Bragg’s Liquid Aminos or Organic Tamari (Optional, but highly recommended – it really adds to the depth of the stock and the color)
- 2 Bay Leaves
- 2-3 Gallons of Cold Water
- Optional: Any other veggie bits or scraps you may have around. This is a great way to purge those veggie drawers!
- Heat the fat in the large stock pot. Toss in the onions and lightly sauté.
- Put in the carrots, celery, garlic, leek, salt, and peppercorns in the pot and cover with the cold water. (Add your optional veggie bits and scraps here too.)
- Add in the Liquid Aminos, parsley/thyme and bay leaves. Bring to a boil on high heat.
- As soon as it begins to boil, reduce the heat to a simmer.
- Simmer for 2-3 hours.
- Turn the heat off and leave in the pot to cool slightly.
- Using your strainer and your storage container, ladle the stock into the strainer in batches, resulting in having strained stock in the storage container.
- Place storage container in the refrigerator to cool completely.
- The next day: Using a permanent marker, label your Ziplock bags: VEGGIE STOCK and the date and how much you are measuring into each bag.
- I recommend measuring out 1 to 1.5 quarts of veggie stock per gallon Ziplock.
- Be sure to check those Ziplock tops for a good seal before placing the bags flat on top of each other to store in the freezer.
- The stock will keep in the freezer for several months.
Not too challenging, right!? You can do this and your house will smell amazing as it simmers along.
My stock hadn’t even cooled before I had it working away in this beautiful Simple Squash Soup. Check out tomorrow’s blog post for the recipe, it is divine and makes a perfect starter for all your holiday gatherings.