Frugal Friday: Basic Veggie Stock

A few years ago my husband wanted to make dinner for me. He got out cookbooks and much to my surprise did things that neither my mother or I had ever done.....Bravo, Pumpkin. One of the things he did was make his own stock....I had never even thought of this, but it is the most delicious stock ever.

Basic Veggie Stock (tweaked, of course)

from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

a splash of oil, veggie or olive

1 large onion

2 carrots, in chunks

Various stumps and debris like broccoli and asparagus bits that were frozen until such time as we need broth

2 bay leaves (we use fresh off the tree)

thyme (again, fresh

4 garlic cloves, smashed

any other random herbs you are growing that would be appropriate for stock

1 Tablespoon of nutritional yeast if you want it or even have it

Scrub your veggies

Chop them in large pieces

Heat the oil in your soup pot

Add veggies, yeast, garlic, and herbs

Cook on high for 5-10 minutes, stirring

Apparently the more color, the more flavor....look for bright green

Add 2 teaspoons salt

Add two quart of water

Bring to a boil

Simmer, uncovered for 30 minutes

Strain (we eat the carrots and onions, the are yummy debris)

Compost the green stumps

Make soup or rice or whatever OR freeze it for later use (we save some up for winter soup)