Vegetable stock is super easy to make and can be used in many recipes. The recipe is great to use up vegetables before they go bad or for when you want that extra special stock for your favourite recipe.
2 onions cut in half
3 large carrots
1 head garlic
5 celery stalks
5 or 6 stems of parsley
16 cups water
salt and pepper to taste (if desired) see note
Roughly chop and wash vegetables.
Put vegetables in a stock pot with the water.
Bring water to a boil and then reduce to a simmer.
Cover with a lid and let simmer for at least an hour.
Store in the refrigerator for a couple of days or in the freezer.
Note: I usually don’t use salt and pepper when I make this stock. Later on when you use it in a recipe you can add salt and pepper according to the recipe instructions.
Try Hearty Vegetable Soup using this stock.