Easy Slow Carb Vegetable Stock Recipe
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Ingredients
  • 1-2 onions, quartered
  • 5-6 garlic cloves, smashed or chopped coarsely
  • 2 stalks of celery, washed and chopped into a few large pieces so they fit in the pot
  • 3 or 4 carrots washed and chopped into a few large pieces (no need to peel, just wash first or throw in some baby carrots)
  • Any other veggies (or veggie scraps) you have on hand – turnips, cabbage, spinach, pumpkin, mushrooms, tomatoes, etc.
  • Sea Salt or Veggie Salt
  • Italian Seasonings
  • 12 cups water
Instructions
  1. Put 3 cups of water into a stockpot or any large pot.  Turn heat to medium-high heat until boiling.
  2. Add onions and garlic and simmer over medium heat until liquid reduces to almost nothing.
  3. Add the rest of the water and other vegetables.
  4. Add 1-2 Tbs of Italian Style Seasonings.  I’m partial to Penzey’s Tuscan Sunset, but any sort of Italian herbs with no sugar or additives will do.  Some people put their herbs in cheesecloth, but I don’t bother.
  5. Simmer for about 90 minutes.  Taste the stock.  If it’s full-bodied, it’s done.  If not, keep simmering a bit longer.
  6. Add  salt and pepper to taste.   Approximately 1 Tbs of Sea Salt or Veggie Salt should do.
  7. Strain veggies and collect stock in a jar or another pot if you’re planning on cooking right away.  The stock should keep for 3-5 days in the fridge.
Recipe by Finding My Fitness at https://www.findingmyfitness.com/easy-veggie-stock-slow-carb-soups-vegetables/