Ladle of broth

Homemade delicious and nutritious soup stock is easy to make and you will be glad to have this on hand!  Vegetables that may not be perfect for serving can be used to enrich your meals and save you money!

So do not just toss your aging veggies, use them up.

Veggies washed

In going through my fridge after the holidays I found loads of celery, a few carrots, cabbage and arugula that had seen better days.  They were not spoiled, just a little wilted and limp.

After washing, trim the ends off the carrots and remove any brown spots from the celery and cabbage. Arugula can start to wilt, which is fine, but you do not want anything that looks slippery!  Yikes….toss that.

Raw vegetables for soup

In the pot just starting to simmer

Pile the trimmed scraps into a big soup pot and throw in some chopped garlic as well for extra flavor.  If you have leftover parsley or cilantro throw it in!

Pouring on the water

Add water to just cover the veggies, then put the lid on and simmer gently for about 45 minutes. Remove the lid and simmer for another 10 minutes or so to reduce the liquid.  There is no hard rule about this, you want to get all the goodness from the veggies!

cooking down

After it is cooked down, pour it through a strainer pressing down a bit to get the last bit of goodness then discard the veggies.

Once the stock is cooled, store in glass jars with a tight lid in the refrigerator. If you are not going to use it for a few days you can freeze it.   Ice cube trays are great for freezing as you can pop into a freezer bag once frozen and use as you need.

While I call this soup stock, this also is great to moisten a meatloaf, add veggie goodness to gravy and more!

My goal was to have some on-hand to add to soup.  I think I will use it in a creamy cauliflower soup I am anxious to make….. stay tuned!

Ladle of broth

I used this picture again because…. well….. I think it’s awesome.

Happy cooking!  Happy eating!

Oh, BTW… if you birthday is coming up soon ask for this:

All clad gourmet stainless steel cookware

Why not? We all deserve All-Clad Stainless…. Lydia said so.

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8 Responses to Homemade Delicious and Nutritious Soup Stock

  1. This soup stock must smell and taste amazing, I am dying to try it 😀

    Cheers
    Choc Chip Uru

  2. I make my own stock too. I freeze all that I am not planning to use. Beautiful images and great post. xo

  3. tiffanyatouchofgrace says:

    I’ve never made vegetable stock, but have made turkey stock. I’ll have to for sure try this!
    Thanks for sharing on the Shine Blog Hop!

  4. Daniela says:

    That’s a brilliant idea and a healthy way to prepare veggie stock.
    Thanks for sharing.

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