Vegetable Stock

Stocks and broths are the 'flavor base' for making soups, gravies, and risottos, or for cooking vegetables and rice and much more.

Recipe Ingredients:

4 cups water
2 cups chopped celery stalks with leaves
1 large onion, chopped
1/2 cup chopped cabbage
1 large carrot, diced
6 peppercorns
1 bay leaf
1/2 teaspoon salt
1 (6-ounce) can tomato juice

Cooking Directions:

1. Combine all ingredients in a large saucepan. Simmer, covered, for 1 hour.
2. Strain in a cheesecloth-lined colander. Use cooked vegetables as desired.
3. If not using stock immediately, refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes 1 1/2 quarts or 6 cups.