Vegetable stock is simply a broth made from simmering vegetables in water until they break down, imparting the flavor and nutrients into the liquid. Then strain the solids out and you have delicious vegetable stock, ready to use in soup recipes, stews, even as a flavorful liquid to cook rice in!
The best vegetables to use in vegetable stock are carrots, mushrooms, onions, garlic, celery, shallots, potatoes, parsnips, squash, cabbage and parsley. Try to avoid the strong flavored vegetables such as broccoli, cauliflower, rutabagas, beets and turnips. Green peppers make it taste bitter, so avoid those as well. Don’t worry about exact amounts of vegetables, just use what you have and it will be delicious.
Wash all vegetables thoroughly. This is also a good time to check the refrigerator for any leftover vegetables that are still good. It is a great way to use up the bits and pieces and save on your budget as well.
Put your vegetables into a large stockpot and fill 3/4 with water. Bring to a boil, simmer 45 minutes. Strain and use or freeze for later.