Fave veg stock?

[cristeen]

We have a vegan in our playgroup and we've been doing a potluck each week. With the colder weather setting in, soup would be good and easy and cheap, but i need a good flavorful stock to use.

[PoetryLover]

Honestly, DH and I save our vegetable scraps and place them in a gallon freezer bag. When the bag is full, we dump them in a pot and fill it with water, adding whatever spices we feel like adding: black peppercorns, parsley, etc. We use potato peelings, the ends to onions, carrots, celery, green peppers, tomatoes, etc. Of course, we wash them all first. If something is going to go bad, like mushrooms, for example, we freeze them in our bag of veggie scraps before they go bad. DH loves making stock this way and it's free. We may add an extra onion, carrot or potato to the stock. After cooking, we strain the stock before freezing in usable portions.

[Sol_y_Paz]

My favorite stock comes in a jar.
Here it is:http://www.shoporganic.com/product/b...organic_broths

[theoldmommers]

I used to like Vogue VegeBase, but now prefer Better than Bouillon.

[Weevil]

I like McCormick's all vegetable bouillon cubes (my favorite is the "chicken" flavor). I grew up in Canada and discovered them there. I now live in the US and stock up when I go visit family, or even have my mom ship me some if I run out. Apparently these are the same thing, different package in the US but I've never seen them.

I also like the Better Than Bouillon No Beef stuff.

[clothdipemomof2boy]

I have the better then chicken bouillan cubes.
I have not used them yet but I have used Emeril veggie stock it was sooo good and organic.

[Leap for Joy]

I like the Trader Joe's Vegetable Stock. It's organic and flavorful.

[wytchywoman]

I always use Rapunzels bouillon cubes

http://www.amazon.com/Rapunzel-Pure-.../dp/B001E5DZJ8

[lovepiggie]

I used to really like the 'Better than Boullion' brand, but we're off soy now, so I like the McCormicks

[craft_media_hero]

Originally Posted by PoetryLover

Honestly, DH and I save our vegetable scraps and place them in a gallon freezer bag. When the bag is full, we dump them in a pot and fill it with water, adding whatever spices we feel like adding: black peppercorns, parsley, etc. We use potato peelings, the ends to onions, carrots, celery, green peppers, tomatoes, etc. Of course, we wash them all first. If something is going to go bad, like mushrooms, for example, we freeze them in our bag of veggie scraps before they go bad. DH loves making stock this way and it's free. We may add an extra onion, carrot or potato to the stock. After cooking, we strain the stock before freezing in usable portions.

Ditto this. We always make our own this way, too. I sometimes freeze it in ice cube trays so I can add just the right amount and so that it thaws faster.

[kismetbaby]

I like the TJs stock too, or the Pacific Foods one that WF carries. I prefer the boxed stock to anything in a can or dehydrated personally.

I keep wanting to make my own stock but never do, partly b/c I never seem to have enough at once and before things go bad. . .the freezer trick is a great idea though.

[PoetryLover]

Originally Posted by kismetbaby

I keep wanting to make my own stock but never do, partly b/c I never seem to have enough at once and before things go bad. . .the freezer trick is a great idea though.

As soon as we're done chopping vegetables for any meal, we immediately add them to the gallon bag in the freezer.