Vegetable Stock

Deceptively simple yet ridiculously delicious.

I don't eat chicken or beef stock, so when preparing soup or stew, I use vegetable stock. Recently I was reintroduced to the ease and simplicity of making my own vegetable broth, and now I have a few quarts of the stuff at the ready in my refrigerator.

Use vegetable scraps - carrot peelings, celery ends, corn cobs, and the like. Put them in a pot and add a couple onions, cloves of garlic. Add plenty of water. Cook for 30-45 minutes. Yes, this really is enough time.

Let the mixture cool before you poor it in containers. I recommend using glass bottles, mainly because I think everything tastes better out of glass than plastic. But, also it's a lot easier to pour out of bottles. This is also a great way to recycle pasta sauce bottles...

Enjoy! Oh, and you really shouldn't keep this longer than 10 days, but it can also be frozen (just not in glass bottles).