Vegetable Stock Tips: Free and Always on Hand

• 8 cups water (or enough to fill a large stock pot)
• 1 onion, scraps (yellow, white, green, etc. Include skins)
• 1 bell pepper, scraps (green, red, yellow, orange)
• 1 tomatoes, scraps
• 1 lettuce, scraps
• 1 fresh herbs, scraps (stems, leaves)
• 1 garlic clove, scraps (skins)
• 1 carrot, scraps
• 1 celery, scraps
• 1 mushroom
• 1 broccoli, scraps
• 1 asparagus, scraps
• 2 tablespoons salt
• 1 tablespoon pepper

1. In a large pot of water, add frozen vegetable scraps.
2. Add salt and pepper to taste.
3. Bring to a boil.
4. Turn down to low and simmer for several hours.
5. Drain (removing vegetables) and pour flavored broth into Mason Jars.
6. These can be sealed with a water bath or keep in the refrigerator.
7. Tips - Use fresh stock for risotto's, rice, cous cous (or any other grains) add to water when cooking pasta, or use to saute vegetables in lieu of butter or oils for a no calorie option that adds tons of flavor without the guilt.

water, onion, bell pepper, tomatoes, scraps, fresh herbs, garlic, carrot, celery, mushroom, broccoli, scraps, salt, pepper

Taken from www.food.com/recipe/vegetable-stock-tips-free-and-always-on-hand-499288 (may not work)