Vegetable Stock Recipe

Vegetable stock recipe is not a complicated affair. All you have to do is understand the techniques used for making a stock, and you will see that it is very easy to accomplish. With a good vegetable stock, you will be able to create a variety of different recipes using this easy method.

You can use this vegetable stock recipe as a starter for vegetarian soups, or as a base for making poultry, fish or meat soups. Once you have strained the stock cool it off quickly be placing the pan and its contents into a bowl or pan of cool water. Chill in the refrigerator for up to 4 days, or freeze for as much as 3 months. Always bring it back to a full boil before using it in other recipes.

Don’t forget to leave the skin on the onion and use only the parts of vegetables that are not typically used in soups. This will allow you to get more value for your money and will impart great flavor to your stock. You will be straining all these away anyway, so why not make use of them. You and your family will reap the benefits of flavor.

2 leeks (roughly chopped)

3 celery sticks (roughly chopped)

1 lg onion (unpeeled, roughly chopped)

2 pieces fresh root ginger (chopped)

1 yellow bell pepper (chopped)

1 parsnip (chopped)

mushroom stalks

tomatoe peelings

3 tbsp soy sauce

3 bay leaves

a bunch of parsley stalks

3 sprigs of fresh thyme

1 sprig of fresh rosemary

2 tbsp salt

black pepper

16 cups cold water

DIRECTIONS

1. Put all ingredients in to stock pot. Bring slowly to a boil, then lower the heat and simmer for 30 minutes. stirring from time to time.

2. Allow to cool, strain, then discard all the vegetables. The stock is now ready to use. makes 10 cups
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