Soup stock – we all use it, and most recipes call for it! Whether you add meat or not you can use this recipe as a base for any soup stock. I have been making my own stock for months now and I love it for two reasons:

1. It is cost effective

2. You avoid adding unessessary chemicals and additives

I usually make a few mason jars every couple months to ensure that we have enough onhand. You can make it, jar it and freeze it! (Just be sure that it is completely cooled and allow an inch or so at the top of the jar so that it doesn’t crack – I speak from experience:) I typically use a variety of veggies that I have on hand, make sure you use at least one onion, carrot, celery stalk and bay leaf.

Ingredients:

2 Carrots

1/2 Cabbage

2 Onions

Handful of Kelp

1 Sweet potatos

1/2 Eggplant

3 Celery stalks

1/2 butternut Squash

1 bay leaf

Directions:

Clean the mason jars and allow to dry. Roughly chop all your veggies, throw them in a stock pot with water, bring water to a boil and then simmer for 20 minutes. Do not over cook the veggies or you will loose all the nutrients from the veggies. Remember you just want to simmer them long enough to get the flavors out of the veggies. Once they are done, strain and jar. Depending how cooked your veggies are, I will sometimes add another pot of water to the already boiled veggies and simmer them again for 20 minutes. (just to make a little extra)

Enjoy! I use these in currys, stir-frys, and soups. May you be blessed as you hear his voice and obey his ways!