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Vegetable Stock for Homemade Soups

2 celery sticks, leaves included, chopped

2 leeks, roughly chopped

1 onion, halved

2 carrots, unpeeled, chopped

1 head garlic, cut in half horizontally

5 sprigs parsley

3 bay leaves

5 sprigs thyme (or 1 t dried)

1 t black peppercorns

9 C cold water

Put all ingredients in a large pot and cover with water, adding extra if necessary to ensure everything is covered by 1 inch. Bring to a gentle boil, removing any scum with a large spoon. Let simmer for 1 hour. Cool slightly before straining through a fine sieve. Use the stock for your homemade vegetable soups or any other variety of soup. It is absolutely delicious as a base for chicken noodle soup!

 

NOTES: Always use aromatic vegetables. Avoid using starchy vegetables like potatoes or squash as this changes the consistency of a true stock.

Also veggie peels are a useful addition to your stock.

It is always difficult to see good veggies go to waste, so some possible ideas to use the cooked veggies from the stock and puree them, then add to soup bases for a creamier consistency or add to pasta sauce, meatloaf, or mashed sweet potato to create a yummy casserole.


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