Homemade Veggie Stock

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I Love to make Soup! I feel like it is one of my specialties and I am really good at it! Only I keep using store bought stock for everything.  Now if I am going to say that soup is one of my specialties, shouldn’t I at least make my own stock some of the time?  I am sure you are agreeing with me. So on a day off I spent the whole day making stock and a vegetable soup. While it was fun and the soup turned out great it was a lot of work and I think that I will stick to store bought stock from now on.  At least till I get another bee up my bonnet. hee hee  Like in few weeks when I make my own Chicken Stock.  Like I said if I am going to say that soup is one of my things I need to at least try my hand at different stocks!

So here is my first attempt at homemade vegetable stock

Homemade Veggie Stock
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Author: The Plaid and Paisley Kitchen
Ingredients
  • 1 onion 1/2 diced the other 1/2 whole
  • 2 celery stalks
  • 1 handful of baby carrots
  • 3 garlic cloves whole
  • salt and pepper
  • bunch of curly parsley and flat leaf parsley
  • 1 tbs pink peppercorns
  • 1 tbs marjoram
  • 2 tsp thyme
  • 1 bay leaf
  • 8 cups water
Instructions
  1. in a large stock pot heat olive oil and cook carrots, celery, diced onions and garlic with salt and pepper till soft and turning brown
  2. add the water
  3. add remaining ingredients
  4. bring to a boil
  5. reduce heat to a simmer and simmer for 1 hour
  6. drain all the liquid into a sieve over a large bowl
  7. push on the solids to help release any flavor and liquid
  8. retain the stock and use for a soup right away or keep in fridge for 2-4 days or freeze for 3 months
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Browning the veggies

All the ingredients in the pot now.

This makes 8 cups and is very very good base for all soups!

 

 

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8 thoughts on “Homemade Veggie Stock”

  3. I love home made stock! The pink peppercorns are really pretty in there too. While I keep store bought stock in the house, I try to make big batches of stock every once in a while. When I make a big batch, I’ll usually make soup or something with some of it right away. The rest I let cool and pour it into ice cube trays. Once they freeze, I transfer them to a freezer safe bag and that way, you keep home made stock on hand and you can portion it out for each recipe.