I have been on the lookout for good vegetable stock for some time now.  I have not found one we like.  Therefore, I made my own.  I basically used whatever I had around the house, feel free to pick and choose, depending on what you like.  The nice thing about making your own stock is exactly that … you get to customize it for your taste-buds.  The other thing I love about making a big pot of stock, is that I can tuck it away in the freezer, for those dishes that require stock or broth and it makes a great quick and easy soup!

All of the veggies we used were fresh from Happy Boy Farms – fresh, delicious and organic!

Recipe:  Rich Vegetable Stock

* i do not peel my veggies for stock, just scrub clean.  as well i leave the papers on onions and garlic

6 stocks of celery, chopped

6 medium carrots, chopped

1 large onion, quartered

1 large leek, cleaned and chopped – do not use all the dark green stem, just the whites & part of the light green stem

5 cloves garlic, smashed slightly

1 lb kale, chopped (we had this on hand & used)

water

3 bay leaves

12 peppercorns

kosher salt to taste

Heat olive oil in a stock pot.  I used a 10 qt. one.  Add the veggies and cook for about 15 – 30 minutes, over low heat until fragrant.  Add enough water to cover the veggies.  Since I was making 10 quarts, I filled it to that measurement, feel free to fill your pot to 8 qt.  Bring to a boil.  Lower heat to a low simmer, cover and let cook for at least 4 hours.  We did take it to 5 hours because it was warm and making the house smell wonderful.  Let cool.  Strain veggies and put them into a cheese cloth.  Squeeze the excess juices from the veggies and add back to your stock pot.  Season to taste with salt.  Freeze as you prefer to or use immediately.