- 3-4 onions quartered no need to remove the skins
- 6 stalks celery cut into thirds
- 6 carrots cut into thirds
- additional vegetables may have on hand mushrooms, kale, spinach, beet tops, etc.
- 1 bunch of parsley
- 1 in whole head of garlic sliced half
- 2 leaves bay
- teaspoon heaping of whole peppercorns
- 2 teaspoons heaping of salt or omit if you prefer
- 16 cups water
- Gather all the ingredients. Wash the vegetables, just scrub them well. No need to peel anything as you will strain it at the end.
- In a large stock pot over medium high heat add all of the vegetables. Add water to cover, usually three to four quarts. Cover tightly with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to low and simmer loosely covered for four hours. You may need to add more water, just keep an eye on it.
- After four hours turn the stove off and allow the pot to cool. Once cool, strain out the vegetables and discard. I recommend storing the stock in four cup containers (I use pickle jars) and freeze until you're ready to use.
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** If you’d like an Asian flair to the stock, add ingredients like lemon grass, ginger and soy sauce to help flavor the vegetable stock.