Posted by: Quinn
My faaavorite feeling in the world is when I finally do something that I’ve been super scared of/ intimidated by and realize that it was super easy and fun!
That’s what happened when I made Vegetable Stock. Ok, maybe “fun” is taking it a little too far, but it was super easy and now I have every intention of making it all the time. For example, I’m moving next week into my own big girl apartment (YAY!) and veggie stock will be the first thing I throw on my stove to infuse my space with the smell of HOME.
Here’s the recipe. I’m going to give to you to grandma style with no formal measurements because I think that’s the best way… Just know, no matter what, you will create a flavorful base for any soup. There is no right way, or wrong way to make veggie stock.
Servings: depends what you’re using it for. probably around 6-10
Time: 2 + hours
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 4 yellow onions, large dice
- A BIG soup pot filled 3/4 of the way with water
- 2-3 cloves garlic (optional)
- 2-3 bay leaves (optional)
- Some fresh herbs, like thyme or rosemary (optional)
Put everything in your large soup pot and bring to a boil. Then, reduce to a simmer and allow it to cook for 2 hours. Strain out all of the veggies and herbs. Cool and store in an airtight container or jar. That’s all, folks.