Vegetable Stock

I've made Chicken Stock COUNTLESS times, but it wasn't until yesterday that I decided I'd try to make some Vegetable Stock. After searching online, I quickly found a recipe that sounded great! It didn't seem too hard and I'd only have to modified it slightly, so I decided I'd give it a go and I'm really glad I did! I can't wait to use it tonight to make a new rice recipe for dinner. 

I really can't believe how simple it was to make. Take a look and then make some yourself. It's MUCH better than the boxed kind, I promise.  

The Goods:

Olive Oil

Carrots

Celery

Onion

Garlic

Tomato Paste

Fresh Rosemary

Fresh Sage

Bay Leaves

Peppercorns

Salt

Water

Heat the olive oil over high heat.

Throw in the chopped onions...

And the carrots...

And finally the celery!

Toss it around in the heated olive oil.

Let everything cook until it's browned. 

Not done yet - still browning!

Done! 

This took about 20-30 minutes, so be patient!

Throw in the garlic cloves and tomato paste.

Mix it around and cook for another 2 to 3 minutes.

Add the herbs, bay leaves, peppercorn and a lil bit of salt.

Now time for TONS of water!

After the water is added, stir in the fresh Parsley.

Bring the stock to a boil and reduce to a simmer.

Simmer for about an hour, maybe an hour and a half, but not any longer.

Vegetable stock cooks A LOT faster than chicken stock!

Now the fun part!

Strain out all the goodies.

Now run the liquid through a fine strainer,

 so you don't miss any small bits.

See - you'll have missed some!

Now run it through one more time,

but this time, line it with a paper towel!

You'll end up with perfect homemade vegetable broth!

And LOTS of it for that matter!

I'm guessing there's maybe 10 cups total here, 

so be prepared for lots of stock!!