I have been on the lookout for good vegetable stock for some time now. I have not found one we like. Therefore, I made my own. I basically used whatever I had around the house, feel free to pick and choose, depending on what you like. The nice thing about making your own stock is exactly that … you get to customize it for your taste-buds. The other thing I love about making a big pot of stock, is that I can tuck it away in the freezer, for those dishes that require stock or broth and it makes a great quick and easy soup!
All of the veggies we used were fresh from Happy Boy Farms – fresh, delicious and organic!
Recipe: Rich Vegetable Stock
* i do not peel my veggies for stock, just scrub clean. as well i leave the papers on onions and garlic
6 stocks of celery, chopped
6 medium carrots, chopped
1 large onion, quartered
1 large leek, cleaned and chopped – do not use all the dark green stem, just the whites & part of the light green stem
5 cloves garlic, smashed slightly
1 lb kale, chopped (we had this on hand & used)
3 bay leaves
kosher salt to taste
Heat olive oil in a stock pot. I used a 10 qt. one. Add the veggies and cook for about 15 – 30 minutes, over low heat until fragrant. Add enough water to cover the veggies. Since I was making 10 quarts, I filled it to that measurement, feel free to fill your pot to 8 qt. Bring to a boil. Lower heat to a low simmer, cover and let cook for at least 4 hours. We did take it to 5 hours because it was warm and making the house smell wonderful. Let cool. Strain veggies and put them into a cheese cloth. Squeeze the excess juices from the veggies and add back to your stock pot. Season to taste with salt. Freeze as you prefer to or use immediately.