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5.0 from 3 votes

Vegetable Stock From Scratch

Don't throw away those past their prime or leftover veggies, get more mileage out of them by making your own Vegetable Stock from scratch!

Course: Condiments
Cuisine: Vegan , gluten-free

Ingredients

  • 10 cups of water
  • Whatever veggies you have - Best: carrots celery, leeks, onions, garlic, mushrooms, radish / beet tops, root vegetables (turnips, rutabagas, radishes).
  • 1 - 2 tablespoons of salt less for lower sodium stock

Instructions

    Cup of Yum
  1. In a large stock pot add all your veggies, 10 cups of water, and salt.
  2. Bring pot to a boil and cook for 15 minutes then lower to medium low and simmer for at least an hour - more if you have the time. The longer it simmers the more flavor you'll develop.
  3. Store in an airtight container in the fridge for about 2 weeks on the freezer for 1 month. Or it can be canned by only by using