Vegetable Stock .

This is an added bonus to the upcoming posting next week. I am going to post a recipie for Chickpea and Kale soup. I plan on posting essentially two recipies. The easy way and the more tasty way to keep people interested.

Lauren's Vegetable Stock.
Cost per-serving - 20 cents... if that.

Ingredients -

1. Carrot
1. Stalk of Celery (use the leaves if attached)
2. Cloves of Garlic
1. Small onion
1. Tbs of oil

Bonus items you could add if around the house - any vegetable scraps, mushrooms would be the most exciting, any fresh or dried herbs that would work well with the soup or recipe you are creating.


Directions -

1. Heat oil on high in a sauce pan (or your dutch oven)
2. Chop vegetables and add to hot oil.
3. Stir frequently for about 3-5 minutes
4. Add 8 cups of water to the pot and bring to a boil
5. after it boils reduce heat to low and simmer for 45 minutes
6. Strain out the vegetables and the stock is ready to use.



Storage tips - This will last for a couple days in the fridge. Cool the stock to room temp before sticking it in there. You can also freeze it giving it a shelf life of prolly 3 months. You could easily double the recipe and then just have it around for a while.

Stock uses besides soup -

using it as the water for rice, or couscous.
using it to braise vegetables