Receta Vegetable Stock

by Thomas Grossmann

I went grocery shopping yesterday and bought tons of fresh vegetables, but I still had some random veggies left over from the week before, so I made a vegetable stock with them before they went bad.

• 1 tablespoon olive oil
• 1 large onion
• 2 stalks celery, including some leaves
• 2 large carrots
• 1 bell pepper, chopped
• 1 bunch of asparagus stems
• 8 cloves garlic, chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 quarts water

Directions:

Chop washed vegetables into 1-inch chunks.

Heat olive oil in a large pot. Add all the vegetables and spices. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Keep refrigerated and use in a week or freeze it for later use.