Homemade Veggie Stock

Soups, Vegan, Vegetables, Vegetarian | November 15, 2015 | By

vegStockFIK01

Homemade Vegetable Stock

 I’m the type of person who seems to fill up the compost twice as fast as any other receptacle in the kitchen. Even with all the wine and, cough…cough, beer bottles, I am running down the compost 37 steps (and then back up!) to the garage 3-5 times a week.   Ehh, it’s good exercise I guess.

So I was reading through the Thug Kitchen’s cookbook, and came across a simple recipe that makes great use of those scraps that keep over flowing in my small compost bin.

Veggie Stock!

This is such a great idea. I usually just buy a few quart size boxes of veggie stock because it’s cheaper than buying vegetables that you don’t even eat, but boil and throwing away. And for what? Flvored water! It’s expensive and wasteful. I mean, I was doing it with chicken and beef bones. Why wouldn’t I do it with veggie scraps?
It also puts some nice variety in your stock. Each batch is going to be different and extremely flavorful. It is a much richer version of the store bought kind. The recipe is so simple.

Your soups and stews for the cold foggy San Francisco nights will be far more endurable!

Keep and gallon size zip lock bag full of your scraps in the freezer. As you cook through out the week, keep filling the bag up. Be sure to wash ALL of the parts of the vegetables. Try to avoid anything bitter like broccoli or brussel sprouts. Don’t use anything moldy or veggies that are just completely gone. Try to be honest with yourself. Did you buy a bunch of cilantro for your homemade salsa, and now the rest is just wilting in your fridge?   Just add it while its still good!!!

Method  

  1. Once your gallon bag is full, empty the contents into a large stockpot and cover with water, about 9 to 10 cups. Bring to a boil and immediately slow it down to a simmer.
  1. Throw in about a teaspoon of salt and a couple of bay leaves.   Let this simmer for about an hour.
  1. Turn off the heat and let the stock cool down.
  1. Strain out the veggies and with a mesh strainer (or cheesecloth if you really like clean clear broth).
  1. This will store in your fridge for about a week, or you can freeze it for longer.

Throw your gallon bag back in the freezer and start the process all over again. Chances are, if you are going to make some delicious soup with this broth, you will get a pretty good head start on your next bag with the scraps!

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    May 23, 2016

    Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

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