Skyler Winter has me craving homemade soup. My favorite things about soup-making? Few things are as cheap and foolproof to make yourself. The key is starting with a homemade stock. And a veggie-heavy stock is so easy to make—no recipe required! Trust me. I often make straight-up vegetable stock but occasionally throw in chicken bones if I happen to roast a bird that week. (Heads up! You can even use that rotisserie chicken carcass—it’s packed with umami deliciousness.)
For my stock, I save larger vegetable scraps that I might otherwise compost. Here are some of my fave additions:
- Ends of onions (skins and all)
- Wilted herbs
- Limp celery
- Leftover carrot ends
- Lonely mushrooms
- Corn cobs
- Fresh sweet or spicy peppers
…plus any other odds and ends from my fridge clean out—leave no veggies behind! In the wintertime, add ginger or turmeric to amp up your antioxidants. AND DON’T FORGET THE GARLIC!! Don’t be shy. Another note: I never salt my stock. I find it easier to control the sodium levels of the soups I cook if I make it unsalted.
I often use cast iron for its even heat-distributing capabilities but any pot will do. In addition to random veggies, I also add:
- Veggie scraps
- Gently smashed garlic cloves
- Peppercorns
- Dried chiles
- Turmeric or ginger if using
- Chicken bones (if using)
Here’s how to do it: Fill the pot about 1 inch from the top with water. Bring to a boil, then reduce heat, cover, and simmer 1 hour. Remove from heat and let cool slightly. The fastest (and food-safest) way to cool your potful is to transfer the whole pot to a sink full of ice water—or, just put the whole pot outside if it happens to be FREEZING anyway. Whatever you do, try to keep it out of the “danger zone” (40° to 140°F) for any longer than 2 hours. When it’s cooled off, strain out the solids and refrigerate until you’re ready to make soup.
I usually make 4 to 6 quarts of stock every month. What I don’t use that week I date and freeze for another time. To freeze stock, transfer it to airtight containers (These are the best!!), leaving about 1/2 inch headspace. Tuck these little favor bombs in the freezer (up to 6 months!) and soup is on its way when the craving hits!
