Homemade Vegetable Stock

We are going to make a lot of soup this winter. A lot. And it is so nice not to have to purchase broth or bouillon or stock (because it is literally a kitchen waste product and you can make it at home with your compost).

So, save your vegetable skins, onion skins, garlic bits, carrot tops, even wilted lettuce: THAT'S RIGHT! EVEN WILTED LETTUCE. I am trying the new tactic of having a tupperware in my fridge that keeps my vegetable compost for a few days until I am ready to make stock.

First step: put all of your vegetable trash in a pot. Since I know I want to use this for a pho recipe that I am making tomorrow, I even put in some wild shit like ginger skins. Be mindful of what you want to make, for example, if you are making a delicate butternut squash soup, I wouldn't put red beet tops in your stock unless you want a pink colored soup. So...be a bit mindful. The no-fail ingredients are carrots, onions, garlic, celery-- in this one you see pictured I also have old cabbage, wilted Napa cabbage and old turnips.

Second step: cover your veggies with water completely!

Third Step: Simmer your submerged veggies for about two hours, covered.

Fourth Step: Drain the veggie chunks out of the stock. (Look how steamy! Mmmmm!)

Congratulations! You now have vegetable stock for any occasion! Let this cool and use it in any recipe that calls for broth! :)

(Tomorrow we will use this particular stock for vegetable pho!)