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Oh, is it not Sunday today?! Sorry folks, I had a bit of slacking on the long weekend. Baseball and beer was calling me. Today it's back to work. A few folks have been asking me about my homemade vegetable stock recipe so I thought I'd give it up. It's quite easy, freezable and just makes the dish when it involves rice, quinoa or any other suck-up-the-liquid-type grain. And vegetable stock is an absolute requirement for soup - that I learned quite early on in my kitchen adventures - water just doesn't cut it. You need to add stock no matter what the recipe says. And did I mention that this homemade stock has about half the sodium of the store-bought stuff? So enjoy the recipe for this great kitchen staple.
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Vegetable Stock

May 24, 2009

30 min or less active, fall, gluten-free, misc, spring, summer, vegan, winter

Oh, is it not Sunday today?! Sorry folks, I had a bit of slacking on the long weekend. Baseball and beer was calling me. Today it's back to work. A few folks have been asking me about my homemade vegetable stock recipe so I thought I'd give it up. It's quite easy, freezable and just makes the dish when it involves rice, quinoa or any other suck-up-the-liquid-type grain. And vegetable stock is an absolute requirement for soup - that I learned quite early on in my kitchen adventures - water just doesn't cut it. You need to add stock no matter what the recipe says. And did I mention that this homemade stock has about half the sodium of the store-bought stuff? So enjoy the recipe for this great kitchen staple.
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Information

Servings: Makes 5-6 quarts
Time: 15 minutes active; 2 hours of cooking; cools overnight
Price: Near free
Nutrition (per serving):
Calories: 15
Protein: 0g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 0.7g
Fiber: 0g
Sodium: 490.8mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 6 quarts water
  • 1/2 cup low sodium soy sauce
  • 4 bay leaves
  • 1 Tbsp SnP, each
  • Week's worth of vegetable cuttings, about 15-18 cups (You want to save cuttings that aren't going to turn slimy meaning no peppers, squash, tomatoes, etc.)

Preparation

  1. Pick over the cuttings to make sure nothing has gone bad. Approved veggies for stock: chard, broccoli, carrots, onions, asparagus, garlic, radishes, celery.
  2. Put the cuttings in the pot and fill with water. Add soy sauce, bay leaves and SnP.
  3. Bring to a boil over high heat, covered. As soon as the water boils, remove from heat and let sit until it cools to room temperature. Refrigerate overnight.
  4. Strain stock through a colander into a large measuring bowl with a spout. Then pour into freezer-safe containers or use immediately for a soup or rice recipe.

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