Vegetable Soup Stock
I know this seems pretty simple... but if you don't know how to make stock this is a good place to start. Don't worry about peeling anything or being too precise, you are going to strain this anyways. Makes about 10 cups of stock. You are going to need a LARGE pot!
Ingredients:
1 onion cut in half and peeled
1 bell pepper cut in half
1 bunch of celery cut in half
3 carrots peeled
2 cups of spinach washed
1 package of mushrooms washed and cut in half
1 head of garlic with the top cut off (skins are ok)
1 zucchini cut in half top removed
1 yellow squash cut in half top removed
1 package of frozen mixed veggies
2 tomatoes top removed and cut in half
1 tsp salt (these veggies soak up a LOT of salt)
1 tsp seasoning salt
2 tsp pepper
12 cups of water
put everything into a large pot and boil over medium heat for about an hour. Turn the heat off and let it sit for another hour to meld the flavors. Strain through a strainer and pour into containers. Will keep for about a week in the fridge and freeze in an icecube tray for up to a month for instant flavor boots!
*Alterations: can make a salt free version, add a jalapeno and bunch of cilantro with a lime cut in half for a mexican version, add in beef or chicken for meat stocks.... basil and oregano for an italian stock... the possiblities are endless!
Ingredients:
1 onion cut in half and peeled
1 bell pepper cut in half
1 bunch of celery cut in half
3 carrots peeled
2 cups of spinach washed
1 package of mushrooms washed and cut in half
1 head of garlic with the top cut off (skins are ok)
1 zucchini cut in half top removed
1 yellow squash cut in half top removed
1 package of frozen mixed veggies
2 tomatoes top removed and cut in half
1 tsp salt (these veggies soak up a LOT of salt)
1 tsp seasoning salt
2 tsp pepper
12 cups of water
put everything into a large pot and boil over medium heat for about an hour. Turn the heat off and let it sit for another hour to meld the flavors. Strain through a strainer and pour into containers. Will keep for about a week in the fridge and freeze in an icecube tray for up to a month for instant flavor boots!
*Alterations: can make a salt free version, add a jalapeno and bunch of cilantro with a lime cut in half for a mexican version, add in beef or chicken for meat stocks.... basil and oregano for an italian stock... the possiblities are endless!