I cook a lot with vegetable broth. Usually I used a concentrated buillon but for the past 4 months the stores out here haven't been carrying it. So I finally got fed up and made my own canned vegetable stock. I cannot believe how easy it is to make your own. Now that I know, I will never go back. I did this all by myself with no help at all from the Mr. So if I can do it without making a huge mess, than you can too. I saved all the strained out goodness and plan on adding it back into the stock when I make a soup. Why waste food, right? I think the next time I make this I will let mine sit on the stove a little longer to get a deeper flavor.
- 2 Tbsp. butter
- 1 Tbsp. salt (I used less in mine)
- 2 Tbsp. apple cider vinegar
- 2 med. onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 springs parsley
- 2 bay leaves
- 1 tsp. peppercorns
- 5 qt. water
- Melt butter over medium heat. Add ingredients except the water; cover and cook 10 minutes. Add water; boil for 45 minutes. Strain with wire strainer lined with cheesecloth and store in air tight container.
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Just Another Meatless Monday
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