Learning how to make vegetable stock has helped me make delicious soups while keeping the costs down. I love making my own soups especially in the winter when the temperature drops. The taste of a homemade soup is so much better than canned soups. Plus, you can be in total control of what you put in a homemade soup so there is no worrying about ingredients. Of course, making homemade soups takes more time than opening a can to get the best flavor. It isn’t something I generally start an hour before the meal is ready. Since I received The Soupmaker’s Kitchen for review, I thought I would share how to make vegetable stock with you.
The part of making soups that takes the longest is making the stock. A good stock is the base for every soup and the more time you put into making the stock, the better your soup will taste. The type of stock that you use depends on the kind of soup you are planning to make. Chicken noodle soup will generally use a chicken stock. Beef vegetable soup or minestrone soup will generally start with a beef broth. There are two ways to help keep the costs down when you are making a homemade soup.
- Make your own stock instead of buying it.
- Use a vegetable stock instead of a meat stock
How to Make Vegetable Stock
There are no rules that say you have to start a soup with a meat stock. I don’t always have a whole chicken or beef on the bone to begin making stock with. For me, making homemade soup means start with scraps of meat left over from a meal. What I do almost always have on hand are vegetable scraps and that is how you begin making a vegetable stock. While this recipe calls for 6 pounds of miscellaneous vegetable peelings and trimmings, you can adjust the amount based on what you have available.
- 6 lbs of miscellaneous vegetable peelings and trimmings
- 3 qts of water
- Examples of what works well in a vegetable stock are:
- Tips and root ends from carrots, potatoes, sweet potatoes, celery, green beans, and squash
- Use leaves from herbs, celery
- Use peels from onions, sweet potato, tomato
- Combine all the trimmings and water in a large pot with a lid.
- Bring to boil, reduce heat, and skim if necessary.
- Simmer for at least an hour or until all vegetables are quite soft.
- Strain into a large, deep bowl and allow to cool.
- Transfer the vegetable stock into smaller containers to freeze.
- Freeze once the stock is room temperature.
- Discard the leftovers, compost or feed to your farm animals.
Now that you know how to make vegetable stock, you can use it in place of water in almost any recipe. You can cook your rice, couscous or quinoa in it. You can use it in place of water when making biscuits and breads. Or you can use it as the base of many homemade soups.
The Soupmaker’s Kitchen teaches you everything you need to know to save your scraps, prepare a stock and create the perfect pot of soup. Recipes include those that are both meat and vegetable based. There is also a lot of information on basic techniques and soupmaker’s tips. As someone who has been making homemade soups for years, I learned quite a bit.