Reviewed: Nov. 24, 2009

Great! I was able to make this on a whim because i actually had the ingredients in my kitchen.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Nov. 4, 2009

Great use for extra veges! These are easy "secrets" that help enhance recipes naturally.

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Stacey

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

HEY..this is super easy and sooooooo inexpensive stock. I started freezing when asparagus came in spring..everything..tomato peelings, leftover potatoes, used limp celery,tips of okra, leftover peas..you name it..hey, Stan, I GOT IT~SMART AND THRIFTY, plus delicious. I doubled the water and seasonings and threw in the last herbs-rain has stopped a lot of our gardening this year, here in MS. Please try this..you'll have your very own stock for the winter months.

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rosebud434

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Fabulous vegetable stock. Fortunately, in Warsaw, we can buy pre packaged vegetables for stock, so I just threw in celery root, parsnips, and leeks in addition to the recipe. It turned out to be a very aromatic stock which was fabulous for the risotto I was making. Will definitely make again!

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: May 1, 2009

Excellent basic veggie stock. I use it as the base for a number of vegetarian dishes. I also use it as a substitute for water in some recipes. Freeze it in 2 cup portions and use it to make super quick soups on the fly.

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sugarmagnolia

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This is so perfect for getting rid of leftover vegetables. So easy and versatile.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 17, 2009

Works for me!

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Jan. 16, 2009

This is a fantastic recipe. I love soup in the winter. Typically, I buy vegetarian soups in the can with low salt, however they are not as good as home made soup. Then I found this recipe! I make a big pot of this to use as stock, put it in the frig.,then throughout the week as I use it add different vegetables to it.

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Donna Marie Shea

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Reviewed: Jan. 7, 2009

this is a great vegetable stock, and is helpful in cutting back on food waste by using what you have on hand. i used extra herbs in place of the salt for a no sodium broth with all the flavor. my only suggestion is - DO NOT TOSS THE VEGGIES - these can be used in healthy smoothies by using approxamatly 1/2 cup cooked veggies with 1 cup liquid of choice, i prefer a mild juice like apple or pear to add a little sweetness.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Dec. 8, 2008

Great recipe! The stock came out delicious. I like being able to make our own, it's fresher, more nutritious and no fat or salt.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 26, 2008

This saved the day when I was preparing the brine for our Thanksgiving turkey this year! I needed a gallon of vegetable broth -- who wants to buy that?! Plus, I'm sure the taste of this will far exceed the canned variety. I didn't actually try the broth by itself, but I'm giving it four stars for being just what I needed, straight-forward, and and saving us money. My husband was there when I strained it, and jumped out of his chair when I went to throw out the vegetables. He liked them so much he nearly made himself sick trying to eat them all!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

This is one of the best cards in my hand. I use it all the time. I often double the recipe too because I like using broth for other dishes especially rice.

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Jirish

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 18, 2008

Absolutely fabulous!! This is my #1 go-to recipe for veggie stock... I use it as my base for most of my cooked rice recipes and other dishes that call for some type of stock/broth. LOVE IT!! I sometimes add a little bit of cumin and chili powder for a bit more spicier flavor. Also, I play around with the vegetables I add... I love it with mushrooms!

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Miss Lois

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Reviewed: Feb. 27, 2008

Excellent! Very user friendly.

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jelene

Cooking Level: Expert

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Reviewed: Jan. 11, 2008

What a delicious veggie stock! I have used this in place of both chicken and beef stock and it was amazing. I froze all of the stock in 2 cup portions and thaw and use as needed. Thanks for the recipe!

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jeneanp

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I absolutely love this idea and can't believe I never thought of it myself! With the amount of veggies we go through in a week, this is the perfect solution for the trimmings and the occasional extras--not to mention the leftover fresh herbs I usually have. I did end up simmering mine for about an hour to intensify the flavor (I used onion, shallot, garlic, fennel stalk, corn cob, green pepper, thyme, oregano, parsley, and basil), and I prefer extra sea salt. I love that I can get a different flavor every time. Thanks for sharing!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 4, 2007

Great recipe. Better than anything coming out of a box or can. Not much effort at all. My only question is what to do with all of those cooked vegetables?

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Oct. 20, 2007

Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.

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PHOEBECAT

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 16, 2007

Nice recipe for us frugal chefs! I used leftover veggie clippings/peelings and this turned out pretty good. An excellent way to use up those spare veggie parts. Thanks so much for sharing. :)

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