A lot of my recipes call for vegetable stock, especially the soups. I was buying at least 3 cartons a week for all of my preparing! That’s not too much, but when I can make it for free or much cheaper…the savings add up. A carton runs between $2-$3 each, so the savings is about $6-$9 a week for me!
I don’t have a picture for this, but I will tell you…it will look kinda gross. You will feel like you are a witch, stirring a cauldron! Or at least I did…lol.
- 2 medium unpeeled russet potatoes, chopped coarsely
- 2 medium onions, cut in half
- 1 medium green bell pepper, seeded and the top cut off
- at least 1 rib celery, cut to fit in pot *(I also threw in the celery leaves and the smaller stalks in the middle which normally get tossed in the trash)
- 2 cups assorted vegetables, chopped *(I always use carrots, spinach, and a tiny bit of cabbage as it can overpower. Other good choices are broccoli, squash, fennel, sweet potatoes…basically whatever you have handy. And always throw in there the stuff that is going to rot soon, that you know you will not use. obviously not rotten vegetables, but what will rot soon if not used up).
- 1 1/2 tsp minced garlic
- 2 bay leaves
- 2 tsp. dried rosemary
- 2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. ground pepper
- 3/4 tsp. salt
Put 14 cups of water in a large pot over medium high heat. Add all, and boil. Reduce heat (but keep at a simmer), and cover, cooking 45 minutes. Turn off heat and allow the vegetable broth to steep, covered, for 30 minutes. Using a slotted spoon, sift out the vegetables, but not a mesh strainer because you will want the spices.
You can freeze this in measured amounts in good ziploc freezer bags or any plastic or glass container, just be sure there is at least an inch of headroom at the top. You can also freeze it in ice-cube trays if you only need a tiny amount. I froze mine in 2 cup increments in good ziploc freezer bags.
It will last in the freezer for months, or the fridge for several days.