Vegetable Stock
Store-bought, boxed vegetable stock is fine in a pinch. But nothing beats a batch of homemade vegetable stock simmered in your own kitchen. This recipe is also environmentally friendly, in that it uses bits and pieces of veggie scraps that would otherwise just end up in the compost bin.
Servings: 10
Ingredients
- 8 to 10 cups vegetable scraps
- ¼ cup fresh parsley about 1 small handful
- 1 tablespoon whole peppercorns
- 2 dried bay leaves
- 5 stems fresh thyme
- 10 to 12 cups water
Instructions
- Place vegetable scraps, parsley, bay leaves, peppercorns and fresh thyme into a large pot. Add 10 to 12 cups water and bring to a boil over high heat.
- Reduce heat and simmer for 1 hour.
- Drain out vegetable scraps and compost, reserving liquid stock. Portion stock into glass jars or silicone molds. Let cool to room temperature.
- Store in the refrigerator for up to 5 days or freeze portions for up to a few months to use in your favorite Whole30 soups or other recipes.