INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock 😉

What’s in it !

Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)

• onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
• cabbage ends and some leaves
• cauliflower ends
• cilantro ends and some leaves
• carrots ends and peels
• potato peelings
• tomato ends
• Celery hearts, and ends
• garlic ends skins, AND 6 additional whole cloves crushed
• 3 T olive oil
• 1 bay leaf – split in half
• 1 T dried thyme
• fresh parsley stems
• 4-6 whole black peppercorns
• 1 whole clove
• about 1 gallon water

Whatcha gotta do:

• In a dutch oven, stock or soup pot, heat the oil over medium heat.

• Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gently  with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.

• Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.

• Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.

Makes approx 1 gallon of vegetable stock.