Vegetable Stock

For years I purchased vegetable stock to use for my soups, mostly because I never prepared in advance to make my own. Had I known how easy and fun it is, I would have been doing this all along! All you need is a bag to save the scraps until ready for use.

Here’s how it works:

1. Collect peelings, seeds, skins, cores, etc. from your vegetables like carrots, celery, potatoes, onions, garlic, tomatoes, peppers (you get the picture).

2. Place the scraps in a freezer bag.

3. Keep adding to the collection each time you peel an onion or carrot until the bag is full.

4. Once the bag is full, empty into a stock pot.

5. Pour water into the pot until all the scraps are covered.

6. Cover the pot and bring to a boil.

7. Reduce the heat and allow to simmer for about 30 minutes.

8. Strain the scraps and what you have is your stock.

Store in the refrigerator until ready to use.