Vegetable Stock
Prep Time
10minutes
Cook Time
60minutes
Prep Time
10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Wash, trim and peel the vegetables. Chop them into equal sized pieces.
  2. Place all ingredients into a big stockpot, add cold water to cover. Use enough water so they vegetables easily float, as the stock cooks some of the water will evaporate. Using more water will make a lighter bodied stock, less water will make a more flavorful full bodied stock.
  3. Bring the stock to simmer, cook for 45-60 minutes, until the vegetables are soft. Drain & discard the vegetables. You can keep the stock in the refrigerator for up to 1 week or freeze for up to 2 months.