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There’s nothing better than homemade vegetable stock! It’s super easy to make, economical and tastes so much better in your recipes than store bought. It freezes well, too.

Ingredients
  

  • 1 large yellow onion
  • 2-4 cloves of garlic
  • 2-3 leeks
  • 3-4 carrots
  • 4-5 celery stalks including leaves
  • 8-10 mushrooms I used baby bella but any mushroom works
  • Optional - 1 strip Kombu sea vegetable

Instructions
 

  • give everything a rough chop
  • saute onions until start to soften, add garlic and saute for 30 seconds, until you smell the garlic. Yum!
  • add everything else and saute (medium to medium low) for 5-8 minutes...just to release the flavor.
  • add water, my pot holds 12 cups.
  • bring to a boil
  • turn down to low and let it gently simmer for 2-3 hours.
  • once done...look for a rich deep color...strain over a colander with another pot or bowl to collect the liquid.
  • I put mine in quart size mason jars (leave room at top because it will expand) and freeze them.
  • enjoy!