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Vegetable Stock

Make your own vegetable stock with vegetables on hand; keep it organic and deliciously healthy.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 14 hours 25 minutes

Ingredients
  

  • 2 Tbs Olive oil
  • 1 Large Onion chopped
  • 2 Large Carrots
  • 2 Parsnips
  • Handful Beet greens or chard
  • 2 Stalks Celery with leaves
  • 3 Cloves Garlic
  • 2-3 Sprigs Fresh thyme
  • 2-3 Sprigs Fresh flat-leaf parsley
  • 1 Dried bay leaf
  • Water

Instructions
 

  • Gather your ingredients together.
  • Chop the onion.
  • Chop the beet leaves so they will fit into the pot.
  • In a medium stockpot, heat the oil over medium-low heat and add the onions; cook until caramelized, about 15-25 minutes.
  • Add the remaining ingredients and bring to boil, then reduce heat and simmer uncovered for two hours.
  • Remove from heat, cool, and strain the stock through a fine sieve or a cheesecloth-lined strainer, pressing on the vegetables to extract the juices. Discard the vegetables.
  • The stock can be refrigerated for 3-4 days or frozen for up to 3 months.

Notes

This recipe is a guide, feel free to get creative and use your favorite vegetables.