The best thing about this stock is that there isn’t a strict recipe! You can use whatever vegetables you have in the fridge! This stock is very economical and much lower in sodium than store bought stocks.
There isn’t a strict recipe, but the stock with taste best if you start with a few basic ingredients: onion, carrot, celery, and garlic. Then add additional vegetables that you have on hand. I added tomato, mushroom, broccoli, and leeks. I also threw in a bay leaf and some fresh parsley.
Add vegetables to a large stock pot.
Add enough water to fill your stock pot.
Bring water to a boil. Cover, reduce heat, and simmer for 45 minutes.
Strain cooked ingredients and discard. Freeze leftover stock for up to 6 months.