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Simple Homemade Vegetable Stock
A perfect base for all your homemade soups.
Prep: 2 min Total: 4 hrs
2 cups vegetable leftovers (I keep a Ziploc bag in the fridge of leftover onions, celery, carrot peels, tomatoes etc. instead of throwing them out)
2 tbls salt
1 tbls peper
Once cooking time is finished, carefully pour the contents through a fine strainer or sieve into a heat-proof container or bowl.
Use stock within 1 week or store in freezable containers for up to 3 months.