Making homemade vegetable stock is so easy to do and so much better than store bought. Store bought stock can have upwards of 400 mg/serving of sodium. When I purchase commercially made stock, I get low sodium stock. Whole Foods sells Engine 2 brand, which is organic and has very little added sodium (20 mg/serving).
To make your own vegetable stock, save your clean vegetable scraps in a zip lock and store in the freezer. Bare in mind that the brassica family of vegetables (broccoli, kale, cauliflower) can cause the stock to take on a bitter taste so you might want to limit these vegetables somewhat, depending on your tastes and what you are using the end product for. When you get a substantial amount (I save a full gallon size bag), place them in a large pot with just enough water to fully cover the vegetables and bring to a boil. Simmer, uncovered, for 1 1/2 hours until the water takes on an amber/tea color. Add more water as needed to keep the vegetables slightly covered. Let cool for 15-20 minutes. Strain stock into a glass storage container. Ideally, press as much remaining liquid out of the vegetables as possible and compost the cooked vegetable scraps. If not planning to use within a week or so, stock can be frozen for future use for up to about six months. I love the color medley as the vegetables cook.
I also keep a stash of frozen stock in the freezer that I have frozen in ice cube trays and I pop them into a zip lock. These small, cube size amounts of stock are great to have on hand for stir fries and such.
This super yummy stock will be packed full of nutrients and low on things, like sodium, that we should limit in our diets. Let me know if you have any tips on making your own vegetable stock and/or what has and hasn’t worked for you in the process.