Easy Vegetable Stock
Make this when you have a few hours. The longer you let this simmer, the more flavorful it becomes. This completely beats buying it from the store and makes the house smell wonderful.
Servings Prep Time
4 cups 5Minutes
Cook Time
40Minutes
Servings Prep Time
4 cups 5Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Heat a large stock pot over medium heat. First, prepare all the ingredients.
  2. Make sure the produce is clean but do not remove the skins of the onions or garlic. Quarter the onions, chop the carrots and celery and halve the whole head of garlic.
  3. To the dry pot add the onions, celery, and carrots and 1 tablespoon of salt. Let these cook in the pan allowing for browning. This browning helps bring extra color and flavor to the stock.
  4. Once everything starts to brown a bit, add the garlic, and cook a bit more. Then add the water, bay leaves, peppercorns, and parsley. Stir and make sure everything is combined and cover with a lid.
  5. Once the mixture comes to a boil, reduce the heat to simmer and let it cook down. At this time, keep the lid on. You will start to smell all of the excellent aromatics as they cook and bring flavor to the water.
  6. After about 30 minutes, remove the lid from the stock and taste. The vegetables should be a darker color now and not nearly as vibrant. You are infusing the water with all of the nutrients from the vegetables. Give the broth a taste. If it tastes flavorful, add some salt, stir, and let cook for another 5 minutes and then strain. If it’s super bland, let it keep cooking.
  7. Strain into a container and store in the fridge. Use this for anything you wish to use vegetable stock for. Some of my favorites are gravies and soups.