Vegetable Stock

1. 1

   In large pot, combine all ingredients.

2. 2

   Add 8 cups cold water and bring to a boil over high heat.

3. 3

   Reduce heat to low, cover partially and simmer 45 minutes.

4. 4

   Pour stock through strainer into clean pot or storage container; discard solids.

5. 5

   Even though vegetables have been washed, watch for grit that may have settled at bottom of pot.

6. 6

   For a richer, more concentrated flavor, continue to simmer strained stock, uncovered, for about 30 minutes.

7. 7

   Cool, cover and refrigerate 4 to 5 days, or freeze up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.