I know Pumpkin Spice is all the rage this time of year, and please don’t get me wrong, I love my Pumpkin Spice. But you know what I really love about fall? Soup. I can go months and months without soup and then as soon as the air gets crisp and the leaves start to change, all I want is soup for dinner. And what better way is there to start homemade soup than with homemade stock? It’s simple, it’s easy and – if you make it yourself – it’s always gluten-free. Grab some veggies and get simmering. Fall is happening.
homemade vegetable stock
yield: about 4-5 quarts
recipe notes: I mentioned this when I posted about chicken stock, but it’s worth saying again: stock freezes remarkably well. I typically use left-over yogurt containers and mason jars now because my freezer is a bit different from when I…
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