Vegetable Stock

This is easy to make because you don’t have to watch it and it can be made with vegetables you normally have on hand.

Ingredients

2 - 3 cooking onions, roughly chopped

1- 2 stalks celery, including leaves

2 - 3 large carrots, roughly chopped

1 bunch green onions, chopped, optional

6 cloves garlic, peeled, optional

10 sprigs fresh parsley

7 sprigs fresh thyme

2 bay leaves

8 pepper corns

8 allspice

A little curry, optional

1 dried jalapeño pepper, optional

If you happen to have, mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, or potato parings, you can throw them in.

10 cups water

Salt to taste

Can use some wine for flavor if available, optional

Add all ingredients to water, bring to a simmer. Partially cover so steam can escape.  Simmer until vegetables lose their flavor.  Strain through sieve and discard solids.

Can use immediately and freeze what’s left over.

Note:  Good for any soup, including fish soup.