Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Vegetable Stock Recipe
Course:
Soup, Stew, Stock
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
Servings:
24
Calories:
Author:
Amber Forbes, Slim Pickin's Kitchen
Learn how to make vegetable stock that can be used to amp up the flavor in a variety of dishes including rice, soups, stews, risotto, and more.
Print Recipe
Ingredients
1
gallon
sized bag full of leftover vegetable trimmings
carrots, onion, celery, mushrooms, leeks, garlic, bell peppers, etc.
2
Bay leaves
11-13
cups
water
1
tablespoon
olive oil
1
teaspoon
salt
½
teaspoon
black pepper
Instructions
Collect vegetable trimmings and freeze until the gallon bag is full.
Add the scraps and bay leaves to a large stock pot, top with enough water to fully submerge the veggies, drizzle with olive oil and salt & pepper.
Bring to a simmer and cook for as little as 45 minutes and up to 1.5hrs. NOTE: There is no need to cook for longer, but you can if you want!
Using a fine mesh sieve or cheesecloth, strain the juices from the veggie scraps. Discard all leftover veggies.
Allow mixture to cool to room temp, then divide evenly between 24 muffin tins or plastic freezer containers and freeze until ready to use.
Enjoy!