Easy Homemade Vegetable Stock

Ingredients

• 2 onions (quartered)
• 4 celery stalks (roughly chopped)
• 4 whole carrots (roughly chopped)
• 4 leek tops (roughly chopped)
• 1-2 garlic bulbs (halved)
• 3-4 bay leaves
• 1 large bunch fresh parsley
• 1 bunch fresh thyme (10-12 sprigs, approximately)
• 1 Tablespoon black peppercorns
• 1 Tablespoon kosher salt (optional)
• 4 quarts cool water (16 cups)

Instructions

1. 1

   Add the onions and allow them to sweat for approximately 3-4 minutes. Then add the remaining vegetables, herbs, and spices.

2. 2

   Add the water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and continue to simmer, uncovered, for about an hour, until the liquid has somewhat reduced.

3. 3

   Strain the broth through a fine-mesh strainer lined with cheesecloth, pressing any liquid out of the vegetables. I like to strain it into a large bowl first, before transferring into jars or storage containers, but do what works best with your setup.

4. 4

   Store in an airtight container in the fridge for approximately 5 days, or let cool completely, then freeze. Be sure to leave at least 1-inch of room at the top for expansion if freezing in a glass jar or another container.