Ingredients
- 2 Tbsp tomato paste
- 2 tsp low-sodium soy sauce (optional)
- 5 cups of vegetables or vegetable scraps (can be frozen)
- 3 cloves garlic, smashed
- 1/2 - 3/4 fresh herbs and stems (parsley, sage, thyme) OR 2-3 Tbsp dried herbs
- 1 bay leaf (optional)
- 8-10 cups of water
- Black pepper, to taste
Directions
- Add all ingredients to a large pot. Stir to combine.
- Bring to a boil over high heat.
- Once boiling, lower the heat to low and continue cooking for 1 hour.
- Turn off the heat and allow the stock to cool for 30 minutes.
- Carefully strain stock through a fine strainer and divide into freezer safe containers.