When life hands you more free vegetables than you can eat, make vegetable stock I say. If you’ve never made your own vegetable stock before, trust me, it’s super easy. You can totally do it!
- 14 quarts water
- 1 bunch green onions
- 1 onion, quartered
- 3 carrots, large, broken in half
- 5 celery stocks
- 10 mushrooms, halved
- 1 tablespoon Italian seasoning
Place everything in a large stock pot, cover pot and bring to a boil. Reduce heat and simmer for 1 hour.
Once the vegetable stock has cooled, use a funnel and place the stock in mason jars until ready to use. The vegetable stock should keep for 5 days in the refrigerator or up to one year in the freezer.
Have you ever made vegetable stock from scratch before?
Do you add anything special, or just use what you have on hand?
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