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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.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
- Pick over the cuttings to make sure nothing has gone bad. Approved veggies for stock: chard, broccoli, carrots, onions, asparagus, garlic, radishes, celery.
- Put the cuttings in the pot and fill with water. Add soy sauce, bay leaves and SnP.
- 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.
- 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.
