Wednesday, January 20, 2010

Homemade Vegetable Stock

I had a whole tray of leftover veggies from Rafael's Baptism, so I decided to make some vegetable stock. I first got this brilliant idea here. What a great way to use up an excess of veggies that are destined for the trash can!

any veggies

Dump all your veggies in a crockpot. Add enough water to cover and cook on low for 5-7 hours or on high for 2-4. Strain out veggies and use broth as a base for beans, soups or any other dish that calls for vegetable stock.

  • If you plan on freezing this or anything else soup like, here's a simple tip. Pour the liquid into quart or gallon sized Ziploc's and then lay flat on a cookie sheet. Place the cookie sheet in the freezer until soup is frozen. Then remove, and voila! You have a flat sheet of soup that is easily stackable and stores much more easily than a bulky container.
  • I felt bad throwing away the leftover veggie chunks, so I pureed and froze them to add later to dishes for an extra nutrient boost.

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