Stop buying commercial vegetable stock and make your own. You'll save money and have more control over the sodium and additives contained in your vegetable broth.
Created by: Deborrah of BlacksGoingVegan.Com
Recipe Type: Condiments/Seasonings
Cuisine: Vegan
Number Servings: 16-20 cups
What You Need
2-3 Tablespoons olive oil
3 stalks celery, cut into ½" slices
2 Turkish bay leaves
½ pound mushrooms, sliced
20 peppercorns
4 large carrots, cut into ¼" slices
2 medium tomatoes, cut into 1" chunks
½ head green cabbage, sliced thin (1/2")
3 sweet yellow or Spanish onions, peeled and sliced thin
1 whole head garlic, cloves broken apart and skin removed
6 sprigs of fresh thyme
sea or kosher salt to taste
fresh ground black pepper to taste
16 cups of water
How to Do It
In a large pot, add olive oil and turn to medium heat. Toss in the sliced onions, sliced carrots, and chopped celery. Saute for about 5 minutes or until the onions start to become translucent.
Cover pot and reduce the heat to medium-low to sweat the vegetables for about 30 minutes, or until the onions caramelize and turn golden brown.
Add 4 quarts of water (16 cups), and the remaining ingredients. Cover pot, reduce heat to low and simmer for 60-90 minutes.
Remove from heat and allow pot to cool. Then strain the stock in a colander, somewhat mashing the vegetables against the sides of the colander to extract all the stock liquid.
Store in airtight container in the refrigerator for immediate use, or divide up and freeze for later.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/vegetable-stock-recipe/