Light Vegetable Stock Recipes

Steps:

• Wash the vegetables well, removing any soil or sand.
• Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
• On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
• When the vegetables are quite soft and have lost their bright colors, the stock is done.
• Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
• Discard or compost the vegetable solids.
• Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.

Steps:

• Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
• Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.

Steps:

• Combine all ingredients with 4 cups water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and simmer, partially covered, 30 minutes. Strain and discard solids; let cool completely. Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.