Vegetable Stock Recipe

Hey gang! I finally got around to making a batch of homemade veggie stock! I wanted a good spicy broth to make some tortilla soup with later in the week, so I found a recipe that looked promising and went for it. Of course, I ended up just doing what I wanted in the end. Honestly, I think the one thing I didn't change was adding in turnips....

HTGVeggie Stock

1 giant stock pot
18 cups water
9-10 carrots, not peeled, cut into 1 inch chunks
9-10 celery stalks, cut into 1 inch chunks
2-3 yellow onions, papery skin still on, cut in half (yes, you read that right. The skins give a great yellow color to the stock)
2 turnips, quartered
1 tbs whole allspice
Fresh ground pepper and salt to tasted


Variation: I added in a whole, quartered jalapeno, seeds and all, to this stock. The original recipe I found called for 1 jalapeno per every 6 cups of water. Let me warn you, I adore spicy everything and my stock came out too spicy with just the one jalapeno.....


1. Wash and prep all veggies. Be sure to include the leafy tops of the celery!


2. Everybody into the pool!


3. Bring to an easy simmer and let cook for at least 30 minutes. Make sure to keep the stock at just a simmer. A full rolling boil will make your stock very cloudy.


4. When a fork easily punctures the veggies, your stock is good to go! Take out all the big veggies and discard. Strain the rest with a fine colander. 

I like to divide mine out into easy to manage portions for freezing and using later on down the road, cause lets face it, nobody is going to sit down and eat all 18 cups right after you make it. Make sure to set aside some veggies and noodles to make a cup of soup as a reward :)

YUMMMMM

I would also like everyone to know that I had to explain to my fiance why there were so many veggies in the trash after I made stock. After explaining that using veggies to make stock uses all of their flavor and goodness, I think he was less upset :) He thought I threw all of my stock away haha!

Easy peasy! Happy cooking!

J