Vegetable Stock - recipe? - The DIS Discussion Forums

kiki02 · 02-13-2013, 07:04 PM

anyone have a quick (ha) and easy vegetable stock?

ty!!!!!

laurafergie · 02-13-2013, 08:34 PM

This recipe has good reviews and is basically how I make Chicken or beef stock. But it is usually not quick. http://allrecipes.com/recipe/basic-vegetable-stock/

JessB320 · 02-13-2013, 09:32 PM

Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.

Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought

I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!

North of Mouse · 02-13-2013, 10:23 PM

Quote:

Originally Posted by JessB320

Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.

Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought

I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!

This is basically what I do. Just strain, and you have some delicious stock! The one exception for me is I don't add the salt, just wait until after I use it, then salt the dish according to how much is needed for that particular recipe.

kiki02 · 02-14-2013, 05:58 AM

Quote:

Originally Posted by JessB320

Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.

Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought

I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!

YUM. thank you! great ideas. I'm wondering why the poster below doesn't add salt until later....

pixiewings71 · 02-14-2013, 12:29 PM

I wouldn't add salt either but I tend to avoid adding it unless it's absolutely necessary. I have a bag full of veggies, I need to do this....LOL

kiki02 · 02-14-2013, 03:25 PM

Quote:

Originally Posted by pixiewings71

I wouldn't add salt either but I tend to avoid adding it unless it's absolutely necessary. I have a bag full of veggies, I need to do this....LOL

I just don't have the 8 to 9 hours of cooking time.

pixiewings71 · 02-14-2013, 05:15 PM

Quote:

Originally Posted by kiki02

I just don't have the 8 to 9 hours of cooking time.

Good point...I really don't either. lol

JessB320 · 02-14-2013, 08:09 PM

Quote:

Originally Posted by kiki02

I just don't have the 8 to 9 hours of cooking time.

You can do it overnight

I throw it together right before I go to bed and it's done when I get up. You can also use a crockpot, mine is only 6 quarts so it's not as big as I'd like.

punkin · 02-14-2013, 08:16 PM

Quote:

Originally Posted by kiki02

I just don't have the 8 to 9 hours of cooking time.

A perfectly good veggie stock can be had in about an hour. Veggies give up their flavors pretty quickly. It's bones that need really long cooking times (though I rarely go over 5 hours even with beef bones).

SueInBoston · 02-14-2013, 06:47 PM

Quote:

Originally Posted by JessB320

Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.

I'm going to start doing this...Thank YOU!!! I always feel guilty throwing out veggies past their prime.

02-13-2013, 07:04 PM	#1
kiki02 DIS Veteran Join Date: Mar 2012 Posts: 711	Vegetable Stock - recipe? anyone have a quick (ha) and easy vegetable stock? ty!!!!!

02-13-2013, 08:34 PM	#2
laurafergie DIS Veteran Join Date: Mar 2008 Location: Portsmouth, VA Posts: 898	This recipe has good reviews and is basically how I make Chicken or beef stock. But it is usually not quick. http://allrecipes.com/recipe/basic-vegetable-stock/ __________________ 1978 Off Site 1999 Dixie Landings 2008 Fort Wilderness 2009 All Star Sports 2010 Windsor Hills - Christmas at Disney!! 2014 ???? Always Hopeful! DH Me DS26 DD22 DD22 DD13 DD9

02-14-2013, 12:29 PM	#6
pixiewings71 Sweet!!! Totally!!!!! YAY for good weather! It's that Disney Magic, I don't know how it works but it does! Join Date: Jun 2007 Location: Suisun City CA Posts: 21,444	I wouldn't add salt either but I tend to avoid adding it unless it's absolutely necessary. I have a bag full of veggies, I need to do this....LOL __________________ Kerri DBF DD16 DD13 We took 14 trips from July 07-July 08 and around 16 from Jan 09-Jan 10. We did 5 trips 2011-2012. 2012-2013 2 trips so far. For tips on buying pins from eBay follow this link http://disboards.com/showthread.php?t=3076860

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02-13-2013, 09:32 PM	#3
JessB320 DIS Veteran Join Date: Jul 2012 Posts: 814	Not quick, but easy. I call it my free soup lol. Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices. Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!