Homemade Vegetable Stock

Ingredients

• 2 onions
• 10 small carrots
• 3-4 stalks celery
• 1 parsley bunch
• bay leaves
• 10-15 peppercorns
• 1 gallon water

Instructions

1. 1

   Chop up the onions, carrots and celery into evenly sized chunks

2. 2

   Add to gallon-sized pot along with parsley, peppercorns, and bay leaves

3. 3

   Fill to the brim with cold water

4. 4

   Bring to a boil and then turn heat down to a simmer

5. 5

   Let simmer for 60-90 minutes

6. 6

   Strain stock into a large bowl using a fine mesh sieve

7. 7

   Let cool on counter

8. 8

   Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)

9. 9

   Freeze the portions you won't need over the next few days, store the rest in the fridge