Vegetable Stock Tips: Free and Always on Hand
- Reviews 2
Ready In: 4 hrs
Yields: 8 cups
Ingredients
- 8 cups water (or enough to fill a large stock pot)
- 1 onion, scraps (yellow, white, green, etc. Include skins)
- 1 bell pepper, scraps (green, red, yellow, orange)
- 1 tomatoes, scraps
- 1 lettuce, scraps
- 1 fresh herbs, scraps (stems, leaves)
- 1 garlic clove, scraps (skins)
- 1 carrot, scraps
- 1 celery, scraps
- 1 mushroom
- 1 broccoli, scraps
- 1 asparagus, scraps
- 2 tablespoons salt
- 1 tablespoon pepper
Directions
- In a large pot of water, add frozen vegetable scraps. Add salt and pepper to taste. Bring to a boil. Turn down to low and simmer for several hours. Drain (removing vegetables) and pour flavored broth into Mason Jars. These can be sealed with a water bath or keep in the refrigerator.
- Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains) add to water when cooking pasta, or use to sauté vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.
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