Anytime friends of ours have a baby, the first thing we do is offer to bring them a meal. Back when we had Tyler, our friends and neighbors did the same. So, when some friends of our recently had a baby, the first thing I asked (after finding out her name) was, “would you like us to bring over some food?”
Our friends are vegetarians, and after the birth, the mom was really into soups. I have never been fond of commercial brands of vegetable stock. They’re either too orange (overdose of carrots?), or too bland. So, I decided to come up with my own version. It’s very non-fussy, and the recipe makes enough to store and use as needed.
Use as a 1:1 substitute for chicken stock in soup recipes.
- Place all ingredients in a large stock pot. Bring to a boil.
- Cover pot and let the stock simmer for 60 minutes. Turn off heat and keep pot covered. Let cool for an hour.
- Using a slotted spoon, remove solids from the stock. Season with a little more salt if necessary. Store in freezer-safe containers or bags.