Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.
- 4 carrots, large, peeled, chopped
- 4 stalks of celery, chopped
- 2 large onions, chopped
- 1 leek, white and green parts, chopped
- 6 garlic cloves
- 1 tsp black peppercorns
- 2 bay leaves
- 2 qt (8 c) cold water
- 1/4 c sun-dried tomatoes
- 1 small handful Italian parsley
- 3 sprigs of thyme
Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.
Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.