Vegetable Stock

6 to 8 cups of vegetable scraps (refer to blog post)

10 to 12 cups of filtered water

1. Throw vegetable scraps and water into a large stockpot (around 8 quarts size) and bring to a boil. 

2. Once boiling, turn the heat down and simmer for 45 minutes to an hour.  

3.  Turn heat off and strain the stock.  

4. Store in the refrigerator for up to a week or freeze in ice trays and once frozen, move them to a container and store in the freezer for up to 6 months.
 

Makes 8 to 10 cups  |  crystalvaughn.com