Tasty, homemade vegetable stock is so much better than store-bought, and so easy to make, that it’s a permanent staple in my house. I always have a fresh jar of vegetable stock in the fridge with at least one more jar stashed in the freezer. Filled with at least two cups of nutritious, delicious vegetable goodness, these jars are a great beginning for soups, stews and casseroles, or a lovely flavorful liquid for cooking rice.
You can buy fresh vegetables for this, but I do what frugal cooks have done for centuries: I save clean vegetable scraps from everyday meals until I have enough for robust, tasty stock. Just throw the scraps in a plastic bag or jar, seal tightly, then store in the freezer until needed. If you add scraps from day to day, ryou’ll soon have enough for the stock pot.
Although every batch has onions, carrots and celery (in some form or another), the rest of the veggies depend on my menu for any given week. This makes for interesting taste variations, some of which are so good, they bear repeating, while others are less successful, being either too bland or too bitter.
Take Stock: since we’re not using either meat or bones in this recipe, there really isn’t any difference between vegetable stock or vegetable broth. For a home cook like me, the terms are used interchangeably.
I’ll be sharing more on vegetable and seasoning selection but, first, here’s a basic vegetable stock recipe to get you started.