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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Friday, January 18, 2013

Vegetable Stock

Since I recently posted a recipe calling for 6 cups of vegetable broth (stock), I have had a few emails asking for a recipe for stock. There are so many versions but I will give you the one I use. It is very basic and simple and uses very few ingredients. I like simple... adding other flavors to a soup or stew depending on the recipe I want to use. You will see that I don't use onion or garlic in my stock which is not normal for most people. But you will see why in a moment.

Some people save clean veggie scraps all week and freeze them......goodness who in the heck has room in the freezer for that? We still have 100 pounds of ahi tuna in there..... Feel free to save scraps, but I find just using some of my freshly purchased vegetables much easier.

Ok, why I don't use onions or garlic in my stock. I prefer to add those two ingredients freshly sauteedto my recipe. PLUS, I have two dogs that love cooked carrots and celery. There is not much you can do with the mushy veggies you have leftover in that stock, so I smoosh them up and give them to my doggies as a gravy on their kibble with some of the stock. This is a real treat for them.

Please feel free to experiment with many different types of vegetables in your stock. I like mine mild and fresh tasting instead of strong tasting, such as I would get if I used broccoli or other strong vegetables.

This makes about 8 cups and freezes well. Freeze in small 2-3 cup containers.


10 cups cold water
6-8 carrots, scrubbed and cut into 2” pieces
6 stalks celery, scrubbed and cut into 2” pieces (leaves too)
2 large potatoes, scrubbed and cut into 2” pieces
2 large squash, scrubbed and cut into 2” pieces
few sprigs of fresh thyme or 1 tsp dried
handful of fresh parsley
2 bay leaves
2 peppercorns

Place all the ingredients in a large pot, no need to cover it. Bring to a boil, turn down the heat to simmer and cook for about 45 minutes. Strain the liquid into containers (you will have about 8 cups). Either discard the vegetables or do like I do and give some each day to your doggies. They will thank you.

Note that I do not add salt. I prefer to only add salt to the recipe I am using the broth in. Again, that is a personal preference. I like salt and do not conform to a salt free diet, but I don't want my food tasting like a salt-block.

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