Simple Vegetable Stock

A good stock is one of the true foundations of cooking — the building block beneath countless soups, sauces and braises, and one of the few things in the kitchen genuinely worth making in batches. This one comes together easily from vegetables you likely already have on hand, and the result is far more flavorful than anything you will find in a carton. I always make a large batch and freeze it in a mix of container sizes — small ones for a quick sauce, larger ones for a proper pot of soup — so I always have exactly the amount I need on hand. If using freezer bags, lay them flat so they stack neatly and thaw quickly. If using glass jars, leave plenty of headspace at the top, as the liquid will expand as it freezes and can crack the jar if filled too full. Keep a batch in the freezer and you will always be a step ahead when a recipe calls for stock.