Basic Vegetable Stock
When the temperatures drop I put on my fleece-lined leggings, giant yellow scarf and make soup. But before I make soup I make stock.
I nearly always have a big bag of vegetable peels and scraps in my freezer that have been earmarked for the stock pot. However, if I am being honest, those batches don't come out anywhere near as good as intentionally curating what goes into the stock. The scrap bag flavors tend to be heavier and many times there are slightly bitter overtones. If I need stock for, say, a spicy black bean chili, then the soup’s flavor is so strong that I am not able to pick up on any bitterness from too many onion peels in my stock.
And let me tell you, as someone who buys onions by the case, there are a lot of onion peels in my stock scrap bag.
The quality of your stock can make or break your recipe, particularly when it is a simple, brothy soup. So when I want to make a pot of Brothy Beans or a simple minestrone, I take the time to really build the stock base. This recipe here is my go-to, Swiss army knife of stock.
If you can’t find kombu (kelp) you can omit it and your stock will still be fabulous. However, please do use it if you can. It’s high in glutamic acid, which imparts a savoriness that can be hard to find in many vegan and vegetarian stocks.
INGREDIENTS
5 medium (1000g) yellow onions, peeled & roughly chopped
7 medium (500) carrots, roughly chopped
1 medium bunch (500g) celery, roughly chopped
⅓ c kombu (optional)
1 Tbsp black peppercorns
2 bay leaves
2 dried chiles (optional)
1 gallon (3.8l) cold water
DIRECTIONS
Place all vegetables and seasonings in a large stock pot. Pour water over and turn on heat to medium high.
Bring to a boil and quickly reduce to a gentle simmer. Continue to cook for 45-60 minutes.
Line a colander with a cheesecloth or clean tea towel and place over a large pot. Carefully pour stock into the colander and allow it to drain naturally.
Once cooled, transfer the stock to your containers of choice and store in either the refrigerator or freezer.
Yield: 3-4 quarts (2.8-3.8L) depending on how much water evaporates during cooking
NOTES
Sometimes I tuck some reishi in for added health benefits. Can you see it peeking out of the right corner?
This is an excellent base for Brothy Beans with Shallot Panko and Charred Lemon.
If the stock boils vigorously for too long it will result in a cloudy stock.
You can find kombu online or at most grocery stores that specialize in Asian foods.
This stock will keep for 7-10 days in the fridge and freeze indefinitely.