Homemade Vegetable Stock

I think vegetable stock is a great way to get rid of vegetables that are about to go bad, or just any leftover vegetables you have.

Vegetables in my stock:

• 4 leeks [leftover dark green parts from my leek soup]
• 1/3 cucumber
• 1/3 Korean squash
• 1/2 tomato
• 1/3 potato
• 5 garlic cloves
• 1 onion
• 1/3 carrot
• 2 dried shiitake mushrooms
• 4 thumb size pieces of ginger

Directions:

1. Put all your vegetables in a pot, cover with water and boil!
2. After it boils, simmer for 1 hour.
3. Turn off heat, let seep for 20 minutes.
4. Add some salt to taste. [I don't know if this is wise or not but I did anyway. Very little though]
5. Drain the liquid & store in fridge or freezer. Mine are in 10 oz. jars

I will attempt some vegetarian pho with this vegetable stock later this month (^^)v