Introduction: Veggie Stock
Spring is here! Now all the gardens are blooming. What to do with all those veggies? Hmmm..... stock!
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Step 1: Ingredients
4 large Portabella Mushrooms chopped- you can use any mushrooms you might have. I just like the portabellas.
8-10 large carrotts chopped
one stalk of celery chopped
one handful of garlic peeled and minced
two large white onions chopped- don't like white, use your favorite
three bell peppers chopped. I don't like green bell peppers, they give me heartburn:)
Tomatoes- How ever many you have! I used about twelve roma tomatoes
not pictured- Olive oil and a large stock pot
Get everything together and chop away!
Step 2: Saute
In your stock pot pour about four tablespoons of olive oil into it on a medium heat.
Add onions,celery, bell pepper, mushrooms and garlic. Let that cook for about fifteen minutes.
Add the carrots and tomatoes. Fill with water till just about about full. Depending on the size of your pot this will vary. I added two TBLS.
tarragon ,salt and pepper to taste. Let it cook baby:) In the last picture you can see how all the veggies have disappeared. Looks like it
is ready to drain.
Step 3: Draining Time
Place a strainer into another large pot. Preferably over the sink so that if you spill it goes in the sink not the counter:)
The veggies that you just drained, don't throw those out! Chop them up in your food processor to use as your veggie burger base. That
recipe is coming next!
Step 4: Can It!
Pour the stock into your favorite size of canning jar, leaving about one inch from the top to give it room for freezing if you won't be using the stock right away. You can also fill some ice cubes to use for sauteing and/or for small amounts when your recipe only calls for a tablespoon or two You have a great healthy alternative to beef or chicken stock. Play around with the recipe. Add different spices. It's your stock! Enjoy!