Basic Vegetable Stock

Stocks and broths are a super simple way to add bonus flavor to soups and other dishes. Don't shell out more money for broth at the store. Make delicious homemade stock recipes. Homemade stock is tasty and full of flavor.

Notes

Vegetables That Are Good For Stock:

• asparagus and broccoli peelings


• zucchini


• corn cobs and husks


• celery, parsnips and carrot chunks, peelings and trimmings


• onions


• garlic


• leek greens and roots


• scallions


• kale stalks (for a strong, distinctive flavour)


• wilted celery


• lettuce


• watercress


• winter squash (avoid waxed peels)


• turnips (peel to avoid bitterness)


• potatoes and potato skins (remove any green spots; skins will make the stock darker)


• sprigs of parsley and other herbs bay leaves or a few pinches of dried herbs


• peeled sweet potatoes, apples, or pears (for a slightly sweet stock)


• tomatoes or lemon slices (for a slightly acidic stock)

Vegetables That Aren't Good for Stock:

• beets and beet skins (unless you want a magenta coloured stock)


• turnip skins (bitter)


• most members of the cabbage family, including brussels sprouts (the flavour overpowers the stock)


• green peppers


• eggplants


• leafy greens such as collards and mustard (may impart a bitter taste)

Cooking MethodPressure Cooker