With soup season here, I thought it would be nice to give the vegetable stock recipe I love its own post. Here it is! This recipe takes 45 minutes from start to finish and will yield 2 quarts of flavorful broth to use in all of your favorite homemade soups in the months ahead. PS: Roasted Butternut Squash & Garlic Soup PPS: Vermont Cheddar Cheese Soup
How to Make Vegetable Stock
Gather your vegetables and herbs — no need to peel onions or carrots. Give everything a rough chop. Place everything into a large pot and cover with 3 quarts of water. Simmer for 45 minutes; then strain. Transfer to storage containers. (I love these deli quart containers). Store in the fridge for 7-10 days or freeze for up to 3 months. 5 from 9 reviews Use the recipe as a guide — if you don’t have leeks, onions are fine, though I don’t think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don’t have thyme or tarragon, omit them; etc. I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale
