Homemade Vegetable Stock
Ingredients
- As needed Vegetable scraps (carrot tops, potato peelings, onion skins, mushroom stems, celery ends, apple peels - avoid bell pepper, asparagus, broccoli, and Brussels sprouts) Save scraps as you cook!
- 6-8 Bay leaves
- 1 tsp Peppercorns
- 1 sprig Dried thyme Optional
Instructions
- Collect vegetable scraps and store them in a freezer bag.
- Empty the bag of scraps into a large stock pot. Cover with water.
- Add bay leaves, peppercorns, and thyme (if using).
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the stock, discarding the solids. Let cool.
- Portion into containers (1 or 2 cup portions are recommended). Refrigerate for up to one week or freeze for up to six months.
