How do you make Veggie stock?

Oh!  Here's how.

Cut your veggies and put them in a stockpot.

Sautee for a few minutes with some olive oil.  You don't need to chop your veggies very finely, because they are going to boil for........................................................ever.

Add 5 quarts of water.

Add some peppercorns (about 1/4t), a couple bay leaves and a little soy sauce.  Soy sauce is totes optional.  Actually all of it is totes optional.  That is why it is so awesome and easy.

Bring to a boil.  Once boiling, turn down and simmer for about an hour or two or three.  I usually do two hours.  I feel like it gives you more flavor.

After a few hours, it will look like this:

Taste and add salt if need be.  Then transfer to a cheesecloth, nut milk bag or mesh sieve.  I use a nut milk bag.

I like to squeeze all the extra juice out of my veggies.  I feel like it adds to the end product.  You don't have to do this.  You can just strain it and be done.

When you are done straining or squeezing the life out of your veggies... compost that shit.

Refrigerate or freeze the broth.  Will last for a week or two in the fridge and a month to 3 months in the freezer.

Yum!

My stock was a simple mirepoix, but you don't have to limit yourself to the holy trinity.   You can put almost any veggies you have in your stock.  If you are nervous you have veggies that are about to go bad stock is a great way to use them.  Broccoli stems, Carrot greens, tomatoes...use them in the stock!

Also, like jam, stock is really easy to do in small batches.  Perfect for getting rid of extra food stuffs.