Vegetable Stock

metallichick's Note:

I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 Cups

• 1 teaspoon olive oil
• 2 cups carrots
• 2 cups celery
• 2 medium onions
• 6 cups water
• 1 teaspoon salt
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon black pepper

Directions:

1. Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
2. Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
3. Add the water and get to a rolling boil.
4. Boil until the vegetables are soft, about 20 minutes.
5. Strain out the vegetables in a large grate strainer to keep the spices in the stock.
6. Discard vegetables.

Reviews

[Julie B's Hive]

This was a good stock but I would recommend cutting the pepper down by half as that's the strongest taste in the broth. I did need an extra 10 minutes boiling time to reduce from six cups to four. Made for New Kids on the Block, a tag game.