The Best Vegetable Stock

Very time we make vegetable stock, I ask myself why I bother buying it if it’s so easy to prepare! Cut some vegetables, cover with water, and simmer. Done. You’ll have enough stock to prepare soups and casseroles for weeks.

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Step 1

• In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil.

Step 2

• Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients.

Step 3

• Simmer, uncovered, 2 hours. Strain and store in the refrigerator for up to a week or freeze.