Soup stock is something that I have been making forever. My parents have always said that they composted before composting was cool, and this is one way to do that. Just freeze your onion, carrot, pepper, cabbage, potato and scallion scraps until you have a full bag and then simmer the vegetables with a quart or so of water. It is really easy to do. I don’t love the smell of it simmering, but being in control of what goes into your food and using everything you buy is worth it.
- One bag (freezer or shopping) of kitchen scraps (onions, carrots, celery, bell peppers, zucchini, potato, scallions, herb stems, the ends of garlic cloves, etc.)
- Enough water to cover the scraps in a pot.
- Place the scraps in a saucepan, and cover it with water. Cover the pan with a lid, and simmer for an hour or so.
- Strain the vegetables out, then let the stock cool. After its cool, either freeze it in bags or ice cube trays or use immediately.
A few tips –
- Don’t use strong vegetables, like broccoli. It will flavor your stock badly.
- The more onion skins you use, the darker the stock color will be. I wanted to use this stock for French Onion Soup, which is traditionally made with beef stock, so I made it darker.
- You can freeze this stock in freezer bags to use in soups or in ice cube trays to dilute sauces or add additional flavor.