Vegetable Stock
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Making your own stock is simple, especially if you save and freeze leftover vegetables that you didn't get around to using. This is always great tasting, and very budget friendly!
Servings: quarts
Calories: 83kcal
Ingredients
- 3 carrots (cleaned and chopped)
- 3 celery stalks (cleaned and chopped)
- 3 onions (chopped. Skin can be left on)
- 1 zucchini
- 1 summer squash
- 1 red pepper (seeded and chopped)
- 2 bay leaves
- 3 thyme sprigs
- fresh parlsey (small handful)
- 1 tablespoon whole peppercorns (optional)
Instructions
- In a stock pot or Dutch oven, add all the ingredients. Fill with cold water until it’s at least 2 inches above the top of the contents of the pot
- Bring to a boil, then lower the heat to low, and simmer uncovered, for 1 ½ -2 hours
- If the water level drops more than an inch while cooking, add fresh water to the pot
- After the stock is done cooking, and it’s cooled enough to safely handle, pour it through a fine mesh strainer to remove all of the solids. After it’s cooled, chill for at least 3 hours to skim off any fat, which will have risen to the surface when the stock is thoroughly chilled
Notes
NOTES:
- If you include the onion skins, this will produce a darker stock
- There are many other vegetables you can add, including leeks, garlic, and more. Avoid “gaseous” vegetables, such as broccoli and cabbage
- This freezes well, for up to 6 months
Nutrition Facts
Vegetable Stock
Serving Size
4 quarts
Amount per Serving
Calories
83
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.05
g
Sodium
44
mg
2
%
Potassium
632
mg
18
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
8838
IU
177
%
Vitamin C
65
mg
79
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.