In all, knowing how easy it is to make vegetable stock is a very helpful kitchen tip. In addition, it is a great way to use greens that have gone limp and vegetable parts you may not normally use. Heather Crosby, YumUniverse, keeps a large, glass bowl with a lid in the freezer where she collects scraps and makes stock when she is ready. Martha Stewart does the same, using a plastic freezer bag.
Making & freezing vegetable stock is a great way to prepare for making future soups because many recipes call for six cups of stock. It is also nice to have on hand when you are feeling under the weather.
Vegetable Stock Recipe
Fill large stockpot with fresh water. I put the strainer in mine and the vegetables in the strainer so I don’t have to strain the soup later. I just pull the vegetables out of the pot when the soup is done, and discard, leaving the stock in the pot.
The most flavorful base to vegetable stock is garlic, onion, & lemon. Some fresh herbs are nice, too.
Beyond that, vegetable stock can be made from greens you might normally discard, like broccoli stalks, radish greens, and wilty chard or other greens and their stems.
Bring the pot to a boil and simmer for 15 minutes. Then, turn off the heat and let the pot sit on the stove for an hour or two. Refridgerate or freeze. I use large Ball jars for this.
From “YumUniverse” by Heather Crosby