Stock is a staple in my kitchen. Vegetable stock is a favorite, simply because it is delicious and really takes no effort at all. I always have a bag of frozen vegetable scraps in the freezer for this exact purpose. If you have an hour, you can make fresh vegetable stock. Using organic vegetables is a must!
Assorted vegetable scraps or whole vegetables
Note: I use all kinds of vegetables, what you have is what you use.
Throw all of the scraps and whole vegetables into a large stock pot and cover with water.
Bring to a boil, turn the heat to low, and simmer, covered for an hour or more. The longer it simmers the more flavorful it becomes.
Strain and you have beautiful organic vegetable stock.
Note: Stock can be put into containers and placed in the freezer for future use.