Better than the box!
I really do think it’s worth the effort to make homemade stock. It certainly does taste better, and I know that it is more nutritious than anything store bought. It’s not as time consuming as you might think to make vegetable stock, and the simple ingredient list means you may have everything you need on hand. Not only that, but this stock freezes beautifully so you can make extra and have a jar waiting in your freezer for when you need it!
I often keep a bag of vegetable scraps in the freezer so that I can throw them into the stock as well. As I trim carrots, onions, celery, mushrooms, etc. for other recipes, I toss what would otherwise have gone into the compost pile into that freezer bag and when I’m ready to make stock, I add the contents of the bag into the pot for added flavor and nutrients.
If I know that I’m going to use the stock for a specific soup I may add a few extra ingredients to this basic stock (mushroom, asparagus, leeks) depending on what I’m making, though if you follow the recipe below, your stock will be flavorful and generic enough to use for anything. Keep in mind, there isn’t any salt in this recipe, which is perfect for those watching their sodium intake. However, if you’re used to using stock from a box, you’ll want to taste the final product and adjust the seasoning to suit your palette.