by Sarah Steimer
- 3 carrots
- 3 red potatoes
- 2 broccoli stems
- 4 corn cobs, kernels removed
- 2 teaspoons peppercorn
- 2 onion stalks (or 1/2 small onion)
- 1/2 small onion
- 1 medium-sized tomato
- 2 garlic cloves, smashed but kept whole
- 3 sprigs oregano
- 2 bay leaves
- 2 teaspoons salt
Fill a large stockpot with about 4-5 quarts water.
Cut all the vegetables to similar-sized pieces (about 1 inch). Add all the vegetables, spices and seasonings to the pot. Simmer for 2-3 hours, depending on how light or strong you prefer your stock.
Use a slotted spoon to remove the vegetables from the liquid. Let cool. Strain the liquid to remove any other food bits and divide into measured containers. I kept plastic grocery store containers and filled each with 1/2 cup, 1 cup and 2 cups of stock. Label each and store in the freezer.
Makes about 6-8 cups vegetable stock.