Vegetable Stock

Make Your Own Vegetable Stock

It is so easy to make stock and making it at home ensures a freshness that can not be obtained in stores. You can also ensure all the ingredients are organic and extra herbs can be added as desired. This stock can be made in advance and frozen for easy soup making. Freeze in ice cube trays and store the cubes in plastic freezer bags for use in stir fries and sautéing.

10 cups water
1 large onion cut into quarters
1 leek, white part only, washed and torn
2 medium tomatoes cut into quarters
1 head green leaf or butter lettuce, washed and torn
3 celery stalks with leaves, chopped
2 carrots, chopped
1 bay leaf
1 sprig fresh thyme (or 1/2 teaspoon dried)
6-8 sprigs fresh parsley, chopped
sea salt to taste

1. Combine all ingredients in a large pot and bring to a boil.

2. Reduce the heat to low and simmer, partially covered, for 1 hour.

3. Strain the stock and refrigerate for up to 3 days or freeze.

Image Credit:
Recipe Credit: The Secrets to Great Health by Dr. Jonn Matsen, ND

Written and posted by Jessica Cerka in New York

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