There’s nothing more comforting than a warm bowl of homemade soup especially when made with homemade stock. It’s simple to make and the ingredients are inexpensive to buy. Best of all, you can make large quantities, freeze it and have it ready for use it in soups, beans, sauces, or for any dish that you want to add more flavor to. Here’s my recipe for vegetable stock.
PREP TIME: 5 MINUTES TOTAL TIME: 45 MINUTES MAKES: 8 CUPS
4 carrots, unpeeled, quartered
1 large onion, unpeeled, quartered
1 large leek, sliced
2 potatoes, unpeeled, halved
2 celery stalks with leaves, roughly chopped
3 garlic cloves
20 sprigs flat-leaf parsley with stems
A few black peppercorns
Rinse all of the vegetables. Then combine all ingredients in a stockpot with 12 cups of water. Simmer gently uncovered for 30 - 40 minutes until the vegetables are tender. Strain the entire contents of the pot through a colander and discard the solids. Let cool before refrigerating or freezing.
Refrigerate for up to 5 days or freeze for up to 6 months.
Originally printed in “Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley.” Chrisetta Mosley © 2012