Veggie Soup Stock

It looks like a yummy pot of veggies right? It's not, it's the leftover veggies that are going to make stock. I wanted to find a creative way of using the ends of onions or the garlic that is kinda going or (really growing), the ends of carrots, leeks, and green peppers. I felt compelled to use the onion and garlic the most because the chickens or compost worms won't eat it. I just felt bad wasting it, but now I don't have to.

I found this idea that it's been so long I can't remember where but anyway, save in the freezer all parts of "stock" veggies you wouldn't eat but still have the overall flavor.

So I got out an old coffee can with a lid and started putting random yuck ends of veggies into this container. Over the last several months I have been able to fill it and half of a second one. It was taking up too much room so it's time for veggie stock making.

I sacrificed a can of diced tomatoes and some celery leafs dried from last year to add to the stock. Also a generous pinch of salt. I just filled the stock pot with water, so I don't know how many cups of water I started out with.

The stock boiled for about 2 hours, just long enough for all the veggies to mush and the flavor of the stock was what I wanted.



I let it cool and put 2 cups in a plastic ziplock bags. Placed each bag on a baking sheet to go into the freezer for a quick freeze before going in a freezer bag then stacked for easy storage.