Want to up your soup game? Make your own Homemade Vegetable Stock - easy and MUCH better than store-bought stock.
Course Soups and Stews
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
Author Souper Chef Deb from Bowl Me Over
3-4onions quarteredno need to remove the skins
6stalks celerycut into thirds
6carrotscut into thirds
additional vegetables may have on handmushrooms, kale, spinach, beet tops, etc.
1bunch of parsley
1inwhole head of garlicsliced half
teaspoonheaping of whole peppercorns
2teaspoonsheaping of saltor omit if you prefer
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.