Vegetable Stock

Serves: 6 Servings

Items Needed:

Stock pot, fine-mesh strainer or cheesecloth, cutting board, knife

Ingredients

• 2 large onions, skins removed and roughly chopped
• 2 medium carrots, washed and roughly chopped
• 2 ribs celery, roughly chopped
• 2 tablespoons olive oil
• 2 cloves garlic, smashed
• 1/2 bunch fresh parsley
• 2 cups clean vegetable scraps (optional - zucchini, yellow squash, cauliflower, broccoli, peppers, parsnips, leeks)
• 1/3 cup canned or fresh diced tomatoes or 1 tablespoon tomato paste
• 11-13 cups cold water
• 1 bay leaf
• 1 sprig fresh thyme
• 1/2 teaspoon salt, or to taste

Directions

1. In a stock pot, sauté the onions, carrots, and celery in oil over low to medium heat until the onions begin to look translucent. Continue cooking until the onions begin to brown. Stir often. 
2. Once the onions are lightly browned, add garlic and sauté for 1 additional minute.
3. Add the remaining ingredients, thyme, and salt. Slowly bring to a simmer over medium heat. Reduce the heat and simmer for approximately one hour. 
4. Add salt to taste. Remove from heat and allow to cool slightly. 
5. Strain through a fine-mesh strainer or cheesecloth. Keep in the refrigerator for 3-4 days or in the freezer for 3-4 months. 

Nutrition Information (per 1 cup)