Tasty Tuesday- Homemade Veggie Stock

I buy veggie broth for a variety of things besides just soup. Though we do go through a ton of veggie broth in the winters for soup, I use broth year round to cook rice and quinoa so the grains will actually taste like something. I buy organic veggie broth which I can get for less than $3 on sale. Lately it occurred to me that I could make my own broth!

I found a great tip online - whatever vegetable "leavins" you have, i.e. the ends of onions, peppers, squash, the stalks of kale, stems of spinach, potato peels, etc, etc, put them in a freezer bowl or bag. Be sure to thoroughly wash the whole vegetable before you chop it so your "leavins" will be clean! Whenever the bowl or bag fills put the frozen vegetable pieces in a big pot and make veggie stock! This method certainly puts your unused vegetable portions to good use and then costs you absolutely nothing extra! Talk about green!

Homemade Vegetable Stock

Fill a large stock pot with a variety of vegetable at least 1/2 full.
Vegetables should include onions, and anything else you desire.
Add three cloves of garlic, whole, skins and all, but smashed with a knife.
A couple bay leaves, a handful of fresh parsley, and 10-15 whole peppercorns if you have it.
Add three tsp salt (or to taste). Adjust depending on the amount of water you add.
Fill the pot with water so it completely covers the vegetables.

Bring to a boil and then reduce to a simmer. Simmer for at least one hour - you don't have to watch the clock too closely. Strain into jars. Broth will keep in the refrigerator for about a week and in the freezer for about two months.