Homemade Vegetable Stock

When it comes to the stock that I use in soups, stews or anywhere else that it's required, I almost always use vegetable stock no matter what the recipe calls for.  My biggest problem is that if I buy the cartons from the grocery store I usually only get to use about half of it and the rest gets put into the fridge until I need it for something else - by then though, it's undoubtedly found it's way to the very back, hidden by a plethora of condiments, and I forget that it's there.

Today was a less than stellar day as far as summer weather was concerned (very blustery), so it was a perfect day for boiling up some homemade vegetable stock that made the house smell divine - it even made my hubby pause just inside the door when he got home from work to ask what the lovely smell was.  Alas, I didn't actually make anything with the stock today so he didn't get to enjoy it, but the freezer is now full with 9 cups of golden nectar, ready for my curried carrot soup that I'm going to make in a day or two.

Homemade Vegetable Stock
makes 8-9 cups

1 red bell pepper, cut into eighths
1 kg carrots, chopped (no need to peel)
1 large white or yellow onion, peeled and quartered
1 large or 2 medium purple onions, peeled and quartered
1 large bunch of celery, coarsely chopped (include the small internal leaves)
6 cloves garlic, peeled and cut in half
2 bay leaves
1/8 tsp mustard seeds
2 tsp black pepper
pinch of salt (optional)
12 cups water

• preheat the oven to 450 degrees F.
• put all of the chopped vegetables into a large roasting pan and roast in the oven for 30-45 minutes until just beginning to colour slightly.
• transfer the vegetables to a large pot; add all the other ingredients and mix together.
• cover with a lid and bring to a boil.
• reduce the heat to medium and rapid simmer for around 1 - 1 1/2 hours, until the vegetables are soft and muted in colour.
• strain the vegetables and liquid through a fine mesh strainer (or even cheesecloth if you want a clearer stock), adjust any seasoning if you want and let cool.
• divide into 1 or 2 cup containers or ziploc bags (for easier use) and freeze until needed.

 Homemade Vegetable Stock ingredients.

roast all of the chopped vegetables in the oven until they're beginning to colour slightly.

transfer the roasted vegetables and all the other ingredients to a large pot and over medium heat rapid simmer until...

...soft and muted in colour.

strain the vegetables and liquid through a fine mesh strainer and once cool...

divide between containers (or freezer bags) ready for the freezer.

(the square ones are 2 cups and the circular ones are 1 cup capacity).

Don't forget to label them (like I did at first :o), otherwise in a couple of months time you'll be wondering if it's stock or apple juice!!!