Home Made Vegetable Stock
Warming soups are essential this time of the year when it is so chilly outside. One of the keys to making a really flavorful soup is good vegetable stock to start out with. It is really simple to make at home, and you can use veggie scraps so that you waste less. I should note though that the amounts listed below are for if you don’t have scraps, but otherwise use about the same amounts of the ingredients. I like to save my veggie trimmings though in a bag in the freezer, and use them later to make stock when I have enough. Vegetable stock made this way is a light and healthy way to add flavor to your soup without any extra fat, and it has much less sodium than most store bought brands.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- combine all ingredients in a large pot and bring to a boil.
- Lower to a simmer, and cook over very low heat for 4-6 hours (the longer you cook it the more flavorful it will be).
- Pour through a strainer into a container, and use right away in a soup, or let cool and package in containers for later.
- Keeps in the refrigerator up to a 4 days, or frozen for 4-6 months.
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- Heart Healthy