Happy 2018!! Hope you had a fabulous holiday season and are ready and raring to go for the new year! Missed you all and can't wait to share some terrific new recipes. Since practically everyone I know is currently starting their BIG DIET after the decadence of the last few weeks, I thought we'd keep things kinda light and healthy around here this week. Hence, this easy recipe for homemade vegetable stock. If taking better care of yourself and those you love is one of your new year resolutions, this needs to be in your repertoire.

If you buy ready made veggie broth, are you happy with it? No matter what brand I try (and I've tried a lot) none of them taste good to me. They all seem to have that artificial aftertaste, you know what I mean? Whereas I feel you can get away with using a good quality store bought chicken broth, I just don't feel like the veggie ones make the cut, so finding a homemade version actually became a necessity, especially since we're trying to eat a more plant-based diet. The good news is that not only does the homemade kind taste immeasurably better, which means that whatever you are using the broth for, will taste better too, but it's super easy to throw together. After dumping your veggies, herbs and water in a big pot, you simply walk away and let them simmer together for less than an hour, then strain out the solids and you're good to go! It's a win-win all around! Tomorrow I'll share one of my favorite new vegetarian meal soups which uses this broth as its base and will not only make this week of healthy eating decidedly delicious, but warm you up and just in the nick of time too, because the last time I looked at the thermometer, it said 3 degrees!!! It's seriously hibernation time!!!

Easy Homemade Vegetable Stock 

Makes 2 quarts  

Prep Time:  10 minutes; Cook Time: 45 minutes-1 hour

Ingredients

• 1 large yellow onion, peeled and roughly chopped
• 2-3 carrots, peeled and chopped
• 1 stalk celery, chopped
• 1-2 leeks, dark green ends and roots discarded, split in half, cut into half moons and rinsed well in a colander 
• 3 garlic cloves, peeled and flattened with the blade of your knife  
• 4 sprigs fresh parsley (optional) 
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns  
• 3 quarts cold water

The Recipe

1.  Place all the ingredients in a large stock pot and bring to a boil. Lower to a simmer and cook for another 45 minutes or so, until veggies are soft. Strain liquid through a fine mesh sieve and discard veggies or nibble on them if you are my husband. Transfer to containers and store in fridge for 3-4 days or freeze for up to one month.

2. By the way, this doubles easily and I usually make a double batch when I do it, one to use, one to freeze but unless you have a huge stock pot, you need to cook it in two large pots. 

Enjoy! 

Note:  Recipe adapted from Alexandra's Kitchen. I tinkered with this and you can too. Feel free to omit anything you don't like or have on hand or add any herbs you really like. It's a very forgiving recipe.