vegetable stock

Hello All!
Was wondering how  you all make your vegetable stock?  I had a quick look at the recipe forum, didn't see any, but again I only quickly looked.  Any advice would be greatly appreciated!
Have a great day!!

Hi Pam...when I made my veggie broth/stock I just started with water in a dutch oven/stockpot, and added potatoes, carrots, onions ,celery,  garlic, some red pepper flakes (for some heat), and any other veggies you would prefer.   When everything is soft, just strain it!!  and enjoy...Patti K.

 I take my favourite veggies or whatever I have on hand (which would be my favourites, lol), wash them, chop them and simmer them in a large stock pot.  Depending on my mood, I may throw in a bunch of chopped garlic or parsley or cilantro and various other spices along with a squirt of hot sauce or 10!  I would strain it all and keep the veggies and freeze them for a soup or stew at a later date.  No sense in wasting them!

This is by far my fav veggie stock recipe.  I puree the veggies when it's done and then throw it in soups or spaghetti sauce to use it up.

Ingredients

• 1 pound celery
• 1 1/2 pounds sweet onions
• 1 pound carrots, cut into 1 inch pieces
• 1 pound tomatoes, cored
• 1 pound green bell pepper, cut into 1 inch pieces
• 1/2 pound turnips, cubed
• 2 tablespoons olive oil
• 3 cloves garlic
• 3 whole cloves
• 1 bay leaf
• 6 whole black peppercorns
• 1 bunch fresh parsley, chopped
• 1 gallon water

 

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Coo****il all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use.

thanks for the suggestions ladies!!!