Save at the grocery store: HomeMade Vegetable Stock

Vegetable stock is a great way to enhance a recipe. Many of HealthKitchen's recipes suggest vegetable or chicken stock in place of water. Making your own stock is very easy and uses the remains of vegetable parts that we typically throw away or compost. 

As you try HealthKitchen's recipes keep the remains of the vegetables that you would normally discard. Throw them into a large plastic tupperware or bag and place them in the freezer. Use the remains of celery, bell peppers, carrots, onions, onion peels, garlic peels, bok choy, broccoli, kale stems, green bean ends, etc for your stock. 

Remove your pot from the heat and allow to cool. Once it is cool, strain the vegetable remains out and place 2 cups of stock into individual 2 cup containers. Then place your broth in the freezer and take one out when you need it.

After you have filled the tupperware with vegetable remains take a large soup pot, fill it with 7-8 cups of water and turn the heat up to high. Place your vegetable remains in the pot and bring to a boil. Once the water is at a boil turn to a simmer and let the vegetables break down and flavor the water. Cover and simmer the stock for 1 hour. 

Making your own stock will save you money at the grocery store and use the ends of the vegetables that typically get thrown away. Next time you use one of  HealthKitchen's menus incorporate some of your own vegetable stock into one of the recipes. 

I hope this tip was helpful. It is a great feeling when you make homemade ingredients, because you know that there are no hidden additives in your food.  If you know other people looking to keep their money in their pockets and eat healthy please share this post.

Yours in Health,

Mimi Johnson
Founder of HealthKitchen