Basic Vegetable Stock

In an effort to reduce sodium in my diet, I began making my own vegetable stock. I always have a few quart jars on hand frozen in my freezer because once you begin using homemade stock you’ll never go back to the store bought version, unless of course you’re in a pinch. This recipe will show you how to build flavor without added salt.

Ingredients:

4 carrots, peeled and chopped

1/2 head of celery, chopped

2 large onions, chopped

1 leek, white and green parts, chopped

5-6 cloves garlic, peeled

1 tsp black peppercorns

2 bay leaves

2 qt water

1/4 cup sun-dried or Oil Free Slow-Roasted Tomatoes

1 small handful of fresh parsley or 1 tsp dried parsley

1 few sprigs of fresh thyme or 1/2 tsp dried thyme leaves

Instructions:

1. Add all ingredients to a large stockpot. Bring to a boil and lower the heat to a gentle simmer.

2. Let stock gently simmer uncovered for 1 1/2 hours.

3. Allow the stock to cool for 20-30 minutes before straining through a fine mesh strainer over a large bowl. Or you can use a colander lined with cheesecloth by pouring the stock into the strainer, allowing the liquid to drain through the cheesecloth.

4. Use immediately as a base for your favorite soup or stew, or refrigerate or freeze for use later.

Yields 1 1/2 quarts stock.