Step One: DUMP the contents of your freezer bag into a large stock pot.
|DUMP your vegetable scraps into a large stockpot|
Step Two: DRENCH your vegetable scraps with eight cups of water. It is important to add just enough cold water to cover the vegetables. This amount may vary slightly depending on how dense your particular bag of vegetables is. Do not add an excess amount of water or your stock with be thin and not concentrated enough.
|DRENCH your veggies with about 8 cups of cold water|
Step Three: BUBBLE, i.e. bring the liquid to a rolling boil, reduce heat and simmer for at least thirty minutes.
|BUBBLE your vegetables for 30 minutes|
In only thirty minutes, the contents of your stock pot will resemble the photograph below. In this short amount of time, the vegetable scraps have cooked down and a beautiful stock has formed.
|This is what the pot looks like after thirty minutes of bubbling away|
Step Four: STRAIN the contents of your pot through a colander and collect the broth in a large bowl. I ended up with just about five cups of gorgeous stock.
|The finished product!|
Stay tuned to The Passionate Plate for my black bean soup recipe, and in the meantime, remember to make every plate something to be passionate about.