Vegetable stock cans found in your local grocery store are certainly convenient, but not always the healthiest given the preservatives and high sodium content. When you have the time, try creating your own vegetable stock using this recipe. You will be surprised by how quickly this stock is prepared and will be rewarded by the immense flavor and freshness. What an amazing way to use some of those extra vegetables out of the refrigerator!
Servings: 10 cups
- 1 Red onion sliced
- 1/2 leek chopped
- 2 celery rough chopped
- 2 carrots rough chopped
- 2 garlic cloves crushed
- 1 medium tomato chopped
- 7-8 parsley whole sprigs
- 2 fresh thyme sprigs
- 9-10 cups of water
- Boil the water in a big pot and add all the above chopped ingredients in it.
- Let it cook for 35-40 minutes until all the vegetable have settled to the bottom and water is flavorful.
- Check to taste and then strain it.
I like to save 4 cups each of the stock in ziplock bags and store them in freezer. These frozen bags comes it so handy when I am making soups, risottos, pasta sauces, or enchilada sauces. I simply pull it out of freezer in the morning, thaw it completely, and enjoy in my recipes.