Basic Vegetable Stock Recipe (Easy)

Yields: 4 cups

Vegetable stock is an excellent substitute for chicken stock and a great base for vegetarian and non-vegetarian soups, stews and sauces. This vegetable stock is super easy to make, and it is a great way to use up any extra onions, carrots, and celery you may have in your fridge. The stock can be stored in the fridge for up to 2 days or in the freezer for up to 2 months.

Ingredients

• 2 large onions, peeled and quartered
• 2 carrots, peeled (or scrubbed) and sliced
• 3 celery stalks (preferably organic), sliced
• 4 cloves garlic, peeled and smashed
• 10 peppercorns
• 2 fresh parsley sprigs
• 1 bay leaf

Directions

• Place the vegetables and other ingredients in a large stockpot. Pour enough cold water into the stockpot to completely immerse the vegetables.
• Bring the stock to a boil over high heat. Once the water has begun to boil, turn the stove down to low.
• Allow the stock to simmer for an hour.
• Place a fine mesh sieve over a large heat-resistant bowl and strain your stock, pressing on the vegetables.
• Cool the liquid by placing the bowl inside a larger bowl filled with ice water. Stir often until cool.
• Transfer the cooled stock to airtight containers. You can refrigerate the stock for up to 2 days or freeze it for up to 2 months.