How to make vegetable stock
Ready-to-use vegetable broth is awesome when you need a fast and easy flavorful liquid for rice, pasta, sauces and other vegan dishes. However, the rich depth of flavor of homemade vegetable stock can't be beat. Best yet, it's quite simple to make and can be placed in the freezer for months so you always have some on hand.
Yields 5 quarts
- 6 large leeks, trimmed, halved, rinsed, cut into chunks
- 4 onions, quartered
- 2 red bell peppers, seeded, cut into chunks
- 8 large carrots, sliced into chunks
- 8 celery stalks, sliced
- 3 cloves garlic, peeled, crushed
- 1/2 cup fresh parsley with stems
- 4 fresh thyme sprigs
- 1 inch fresh rosemary
- 1 heaping tablespoon black peppercorns
- 1 teaspoon coriander seeds
- Pinch of red pepper flakes
- In a stockpot, combine all ingredients except salt.
- Fill stockpot with 5 quarts water. Bring to a boil over high heat.
- Reduce the heat to medium-low, cover, and simmer for 1 hour or until the vegetables are very tender.
- Pour stock through a sieve into a large bowl, straining out the solids. Press down on solids to extract more stock, but without pressing solids through the sieve.
- Taste and season with salt.
- Let stock cool completely. Pour into airtight containers or bags and refrigerate for up to 4 days or freeze for up to 4 months.