Servings: 10 Cups
If you have ever dreamed of making something out of nothing, then this sodium-free vegetable stock is your jam!
- 1 cup onion skins and scraps
- ½ cup carrot scraps
- ½ cup celery ends and scraps
- ¼ cup jalapeño stems, seeds and membranes
- 1 cup tomato cores
- ½ cup sweet pepper membranes and seeds
- 1 Tbsp garlic skins and ends
- 1 Tbsp canola oil
Place all scraps in a large stock pot with 1 Tbsp. canola oil.
Sauté for 15 minutes, stirring often.
Add 16 cups water. Bring to a boil, then reduce heat and simmer, covered, for one hour.
Strain the broth through a fine mesh sieve.
Freeze in jars or large cube trays for dozens of uses!
It is not recommended to use cruciferous vegetables in making stock, unless you want their potent flavor to permeate the stock. Broccoli, cauliflower, cabbage, bok choy, Brussles Sprouts and radish are all cruciferous vegetables.
Serving: 1Cup | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Potassium: 20mg | Sugar: 2g