Must Have {on Hand} Vegetable Stock

Whole30 Approved

You’ll Need:

A stock pot full of cold water {4-5 quarts depending on size of pot}

• Ends of at least 2 heads of celery
• Ends and peels of 10-12 carrots
• Ends of 2 yellow onions
• 1 tbsp. Whole peppercorn
• 2 bay leaf
• 2 garlic cloves

Method:

Add all ingredients into water and bring to a boil. Turn to a simmer and cook for 1.5 hours. Add {gradually} additional water as needed to keep stock pot full. The longer the liquid cooks, and the more vegetable scraps are in it, the more flavorful the stock will be in the end.

Use a chinois and strain liquid into quart containers. Let cool in refrigerator overnight, then label and freeze for later use.