Stocks form the basis of many recipes, like soups and sauces. Making a homemade version isn’t a daunting task. Here’s a step-by-step guide to transforming those odds and ends from your veggies into a delicious, homemade stock! Don’t forget to grab the free printable version below!
How to Make Your Own Vegetable Stock
Save the odds and ends of veggies, including peels, stalks and stems. Store in a freezer-safe bag in the freezer until ready to use.
Remove veggies from freezer bag and place in a large stock pot. Cover with water.
Add salt, herbs and spices to season. Bay leaves, peppercorns, coriander, cloves, thyme and parsley are all great options.
Turn up the heat, bring to a boil, then simmer for at least 45 minutes. You may need to skim the top as it cooks.
Taste and taste often! Once you’re satisfied with the flavor, remove from heat and let cool. You can speed up the process by placing the pot in the kitchen sink filled with ice water.
Once cooled, strain and store in freezer-safe containers. Refrigerate overnight before freezing.