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How to make homemade Greek veggie stock

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A

acamp7

Active member
Veggie stock is great to store in jars and keep in the fridge

  • 2 tablespoons Greek olive oil
  • 2 large onions, cut into thick slices
  • 1/2 cup dry white wine
  • 4 talks celery, cut into 2-inch pieces
  • 3 carrots, peeled and cut into 2-inch pieces
  • 2 cups chopped greens, such as spinach, kale, or Swiss chard
  • 2 tomatoes, cut in half
  • 1 cup chopped, fresh green beans
  • 8 cups cold water
  • 2 tablespoons chopped, fresh parsley
  • Salt, to taste
  • Pepper, to taste
Pour the olive oil into a stock pot and set the heat to medium. Let it warm for a minute or two. Add the onions and cook for a few minutes until they just begin to soften. Pour in the white wine and let it cook for a minute or two until it begins to bubble. Add the celery, carrots, greens, tomatoes, green beans, water, fresh parsley, salt, and pepper. Cover the pot and bring the mixture to a boil. Reduce the heat to low and let the broth simmer for an hour and a half. Strain the broth through a colander into a clean pot before using for your recipe.
 
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