It's that time again! Time for another edition of VH: BASICS! This is actually going to be tying in with another post that I'll be doing soon that has to do with money saving tips. This really does save you a lot of money though. Especially if you use a lot of vegetable broth like I do! My strategy for making my own vegetable broth starts with having a stock bin in my freezer!
Items you'll need:
- Stock Vegetables
- 1 gallon of water
- Large Stock Pot
- Large Storage Container or Mason Jars for Freezing
I realize it's not in the freezer in this picture, but you get the point. Any time I feel like I have produce in my refrigerator that is going to go bad before I use it, it gets thrown in the stock bin! Also, little scraps that usually get thrown away or composted (Asparagus bottoms, herb stalks, onion peels, carrot peels, broccoli stalks) get thrown in the bin as well! In this bin I had celery, onion, asparagus, carrot, kale stems, green onions, parsley stems, broccoli stalks and diced tomatoes. All you do is keep it frozen in the stock bin and when it's starting to get full, just throw it all in a stock pot!
To add more flavor, I also added a bunch of flat leaf parsley that I had on hand for another recipe. I also had a whole bulb of garlic that I chopped in half. Don't worry about all the skins and chunks! It all gets strained later!
Just throw it all in the stock pot with a gallon of water. Bring the water to a boil, then reduce the heat, cover, and allow to simmer for 1-2 hours. Once it's done simmering, get a large bowl and place it in your sink (just in case of a spill....). Then put a strainer in the bowl and pour the entire contents of the stock pot into the strainer. Make sure all the chunks are removed! I like to pour mine into mason jars and freeze it for future use. If you're storing it in the fridge, it will be good for about a week!