Homemade Vegetable Stock

Name: Homemade Vegetable Stock
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Yellow Onion (1 large yellow onion, quartered through the root); 2 pieces Carrot (2 large carrots, roughly chopped); 1 piece Celery (1 stalk celery, roughly chopped); 1 piece Leeks (1 large leek, washed and roughly chopped, optional) — optional; 3 cloves Garlic (3 cloves garlic, peeled and crushed with the back of your knife); 4 sprig Parsley (4 sprigs fresh parsley); 4 sprig Thyme (4 sprigs fresh thyme); 1 piece Bay Leaves (1 bay leaf); 1 tsp Sea Salt (1 teaspoon coarse salt); 1 tsp Black Peppercorns (1 teaspoon black peppercorns); 3 pieces Water (3 quarts cold water)

Homemade Vegetable Stock - Stock (American)

55 minAmerican

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
2Let stock cool and strain into clean containers.
3Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.