Vegetable Stock Recipe

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Ingredients:

Serving

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock.
the basics
1 or more onions , quartered. (don'tsp bother taking off the skin.) i think yellow onions are nicest for stock , and it's best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions.
2-10 carrots , including their tops (but not the carrot
1 or more leeks ( nice but not required), chopped and washed
2-5 garlic cloves, in their skin, crushed with the side of a knife blade
2-6 celery ribs, coarsely chopped
6 parsley sprigs
6 sprigs fresh thyme (or dry , if you don'tsp have fresh)
3 fresh sage leaves (or some dry , if you haven'tsp got fresh)
2 fresh marjoram or oregano sprigs
2 bay leaves
1/2 tsp black peppercorns
sea salt to taste
cold, filtered water
other optional additions
1 large potato, sliced
1/4 lb mushrooms, sliced
2 or more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth)
optional meat-eaters' variation: chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass)
avoid adding the following vegetables to stocks, as they tend to make them bitter
broccoli , cabbage , and other cruciferous vegetables
zucchini and other squash

Directions:

Put all herbs and vegetables (and chicken, if used) into a very large stock pot. Cover with water.
Bring to a boil, then simmer for about an hour. Taste occasionally as it's cooking; you can add salt or additional herbs if you wish.
Let cool a bit, then strain the stock into a very large bowl.
OPTIONAL: If you have a reason to wish for extra-strong stock for a sauce or other recipe, you can pour some or all of the resulting stock into a saucepan, heat over medium-high heat, and evaporate water out of the solution until it reaches your desired strength.
STORAGE: Siphon into jars or other storage containers (large quart-size yogurt containers work well, once the stock has cooled) if you won't be using the stock immediately for a soup or other recipe. Stock keeps very well in the freezer, making delicious homemade soups easy and very fast to make.
Tip #1: Stock can be frozen in an ice-cube tray to keep small amounts available for sauces or other recipes requiring a small amount of stock. You may wish to reduce the stock first before doing so. (You can then use this instead of boullion cubes.)
Tip #2: It is possible to make a thin bisque soup by pureeing vegetables you strain out of the stock. It is not very flavorful, but can be nice if you're on a special cleansing diet or fast. I generally put the leftover vegetables in my compost heap rather than cooking with them.
Tip #3: Once you begin making stocks, you can vary the ingredients according to what you'll be using them for. For instance, in some recipes, a very oniony stock is excellent. As mentioned above, a beet-heavy stock is delicious in vegetarian versions of French onion soup. Be creative and explore the possibilities.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.09 Kcal (2278 kJ)
Calories from fat	17.37 Kcal
		% Daily Value*
Total Fat	1.93g	3%
Cholesterol	1.06mg	0%
Sodium	717.02mg	30%
Potassium	3618.82mg	77%
Total Carbs	120.42g	40%
Sugars	50.66g	203%
Dietary Fiber	32.72g	131%
Protein	19.78g	40%
Vitamin C	75.5mg	126%
Vitamin A	5mg	165%
Iron	14mg	78%
Calcium	513.3mg	51%

Amount Per 100 g
Calories	43.41 Kcal (182 kJ)
Calories from fat	1.39 Kcal
		% Daily Value*
Total Fat	0.15g	3%
Cholesterol	0.08mg	0%
Sodium	57.21mg	30%
Potassium	288.73mg	77%
Total Carbs	9.61g	40%
Sugars	4.04g	203%
Dietary Fiber	2.61g	131%
Protein	1.58g	40%
Vitamin C	6mg	126%
Vitamin A	0.4mg	165%
Iron	1.1mg	78%
Calcium	41mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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