• Lauren

    posted on January 13, 2010 at 8:08 pm

    Thats something I should do. Although I have a great packaged brand, this looks even better!

    [Reply]

  • Jenn

    posted on January 14, 2010 at 1:51 am

    Yes, a great stock is essential to good cooking! One thing I do is when I am cutting veggies, I save the ends that would otherwise go into the compost in a container that I just keep in the freezer – peeled carrots, peeled onions, celery, etc.
    You can experiment with the vegetables that you use to some extent, I find many root veggies (like turnips) and onion relatives go well into stock. Then, when I have a full container of veggies, I just take it out of the freezer and into the pot it goes to make a great stock.

    [Reply]

    Amy Reply:

    @Jenn, I do that, too, but when I don’t have lots of carrot pieces and tons of peel I throw in a carrot or two to try and balance it out. I’ve found that there is a different flavor in the peel than the meat of the carrot.

    I don’t compost and am going to start. Would love to know if you have any tips or suggestions posted on your blog.

    [Reply]

  • SnoWhite

    posted on January 14, 2010 at 6:45 am

    I love making veggie stock — I throw it all in the crockpot for 8-10 hours and it’s so easy!

    [Reply]

    Amy Reply:

    @SnoWhite, I have seen recipes for it before but have never tried it…it would be so easy to throw it on before going to bed and wake up with a CrockPot full of fragrant stock. Thanks for adding that!

    [Reply]

  • Winnie

    posted on January 14, 2010 at 7:50 am

    You are so right Amy! A good stock makes all the difference for good soups, and it’s so much cheaper and healthier to make your own!

    [Reply]

  • Alta (Tasty Eats At Home)

    posted on January 14, 2010 at 8:10 am

    I love making stock. I need to do it more often – I never make enough to last that long. I love veggie stock too, many times it’s MORE flavorful than chicken or beef.

    [Reply]

  • Susie's Homemade

    posted on January 14, 2010 at 8:40 am

    That looks like a great recipe to use up bumper crops in the fall:-)

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on January 14, 2010 at 11:10 am

    I couldn’t agree more about how important it is to have wonderful homemade stock! I need to make some veggie soon!

    [Reply]

  • Dawn Hutchins

    posted on January 14, 2010 at 11:22 am

    Wonderful idea! I will definitely do this. It would be great for those days at the farmers market when I bring back so much I can’t possibly consume it all.

    [Reply]

  • gfe--gluten free easily

    posted on January 14, 2010 at 1:45 pm

    That’s a beautiful photo. Who could resist veggie stock looking at that? Another wonderful way and reminder to use everything we have. I should post a big sign on my refrigerator that just says STOCK! I make chicken and beef stock, but rarely veggie stock. I like the idea of making it in the crockpot, too.

    Thanks, Amy!

    Shirley

    [Reply]

    Amy Reply:

    @gfe–gluten free easily, I never make beef stock…I don’t use it much because Joe doesn’t eat red meat. When I make French Onion Soup, I buy it.

    [Reply]

  • kate the bake

    posted on January 14, 2010 at 3:06 pm

    Thanks for the reminder, Amy. I was complaining the other day that commercial vegetable stocks contain tomatoes (which I can’t eat at present) but it never dawned on me to make my own! Definitely one for this weekend.

    [Reply]

  • Faith

    posted on January 14, 2010 at 6:08 pm

    Thank you for this yummy recipe! I like the idea of using cloves, very great sounding addition:)

    [Reply]

  • Karen

    posted on January 14, 2010 at 10:23 pm

    I love homemade stock too. I use it in many recipes but I also drink it hot and straight when I have had something I shouldn’t have. It eases my system back to normal. BEAUTIFUL PICTURE!! Karen

    [Reply]

  • Elizabeth

    posted on November 8, 2013 at 10:00 pm

    I made my first pot of veggie stock the other day – but didn’t want to waste all the veggies afterwards (I used fresh this time, but love the idea of freezing the peels etc). So the next day I pureed up the veggies and herbs from the stock, and have frozen it – great base to use for soups come winter :-) !

    [Reply]

  • Linda

    posted on December 30, 2013 at 8:03 pm

    Can you not eat the vegetables? Why throw them out?

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on December 30, 2013 at 8:05 pm

    Your post is beautiful as well as tasty, Amy. I’ve linked to it in my post today about Gluten-Free Navy Bean Soup — and why dried beans aren’t always gluten-free.

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>