RECIPE: HOMESTEAD VEGGIE STOCK - SUSTAINABLE, ORGANIC, AND SUPER EASY!

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Save veggie scraps from cooking (onions, garlic, parsley, potato peels) for three days.

Wash the veggie scraps in a colander to remove dirt.

Place the washed veggie scraps into a medium stock pot.

Add distilled water to the pot, filling it almost to the top.

Add 1/4 teaspoon of black pepper to the pot.

Add 1 teaspoon of garlic powder to the pot.

Add 1 teaspoon of Italian seasoning to the pot.

Add 1 teaspoon of oregano to the pot.

Add 2 bay leaves to the pot.

Stir the mixture with a large spoon to combine the ingredients.

Add 1 teaspoon of sage to the pot for additional flavor.

Cover the pot with a lid and let it simmer for 45 minutes to 1 hour.

After 45 minutes to an hour, check the veggie stock for aroma and color.

Turn off the heat and let the stock sit for an additional hour with the heat off.

Strain the veggie stock to separate the liquid from the veggie scraps.

Pour the strained veggie stock into a glass jar.

Fill a second jar with the remaining veggie stock.

Label the jars with the contents and date.

Store the jars in the refrigerator or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary