Allergen Information: Free of the top 8 allergens
Special Equipment: Crockpot
Many of my recipes call for vegetable stock, and with everything I cook, the quality of the foods, even down to the stock is very important to me.
I like to make my own so I can not only control the taste, but also control the quality of the vegetables I put in it. I’ve used plenty of store-bought organic vegetable broths, but the faint, light flavor of this homemade stock is by far my favorite in soups and dishes!
In the past, I have made this on the stove, but converted it to a crockpot recipe, just because I know that’s easy for some….and then I realized, it’s easier for ME too! Now I can simmer this all night long or during the day!
I keep veggie stock on hand for soup (I usually make 1-2 soups a week), for cooking quinoa, for sauteing vegetables, and more.
How you can store your veggie stock:
- Once it’s cooked and cooled, you can store it in mason jars in the fridge or freezer. If storing in the fridge, it’s probably good for about a week of so. If storing in the freezer, make sure to leave a few inches of space between the stock and the top of the jar so it has room to expand (I’ve made plenty of mistakes before and had a bad cleanup on my hands!)
- Put in ice cube trays and freeze, then transfer to a freezer ziploc bag. These little boogers make for a great addition to sauteing or dishes on the stove if you need some extra liquid.
- Put in muffins tins in 1 cup batches, freeze, and store in freezer ziploc bag. I like having these for when recipes call for a certain amount of cups of stock…It’s super easy!
This is definitely something to put on your list to do–having some of this in your freezer can free up some time later and make for some flavorful meals 🙂
Try this out with a couple of these recipes:
- 1 large leek, top removed (the dark green part) & roughly chopped
- 2 celery stalks, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 large onion, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 large handful fresh parsley, roughly chopped
- 1 t sea salt
- 1 t peppercorns or freshly ground pepper
- 3 quarts filtered water
- Put all ingredients in a crockpot.
- Turn on low and cook for 6-8 hours (or overnight).
- Strain broth and store properly.