It is so easy to make your very own basic vegetable stock recipe. I’m not sure why I haven’t been doing this for years.
I usually make this every week to boil rice, pasta, or use as a stock. It’s so healthy, simple, and not to mention extremely cost-effective. Unless you have chickens or a compost pile, you will discard these scraps, so why not use them to make this easy Basic Vegetable Stock Recipe.
I have used celery, onions, mushrooms, carrots, eggplant, swiss chard, and potatoes. You can use any vegetable you prefer of have trimmed for the week. There are no right or wrong ingredients. Just have FUN and make a hearty and healthy Basic Vegetable Stock Recipe for your family. You don’t even have to tell them you are boiling with a vegetable stock if they have a tendency to smirk at veggies, but you can be assured they will get the benefits of the vegetables.
The BEST Basic Vegetable Stock Recipe
- Vegetable scraps that are trimmed and cleaned
- 1 T salt
- garlic to taste
- 2 bay leaves
I place all of my scraps for the week in a plastic baggie in the refrigerator. When I am ready to make this Basic Vegetable Stock Recipe, I simply place all of my scraps and seasonings in a big pot and fill it with 3/4 of water. I let it boil for a couple of minutes and then simmer for about 30 minutes. I use a strainer to remove the vegetables, so its pure liquid stock. I let it cool completely and store in mason jars. You can keep it in the refrigerator for the week. You can also freeze in ziplock bags. I recommend storing in 2 cups servings.
I told you it was so simple. You also will want to check out our bone broth recipe.
Thanks for sharing this easy basic vegetable stock recipe for others to enjoy!