DIY Veggie Stock

I absolutely adore Arrested Development. So much, that I'm not even ashamed to admit that in this moronic scene, Lindsay Bluth totally made me have an "AHA!" moment.

I am ALWAYS using vegetable stock. I usually buy the organic, low sodium cartons. They're easy to open and pour, and I feel like they are much more nutritious than a Campbells can, or whichever store brand happens to be available.

*about $4.00

What is vegetable broth? Uhm, the water leftover after boiling vegetables in it. Thats IT! For the record,  This is not new information to me, and I am sure it is not new information to you, either.  I am not claiming to be a genius, and actually, there are dozens of bloggers who have written a post similar to the one I am about to write - I just happened to find them a few days after my stroke of brilliance.

Anyway, I decided to start making my own broth! 

I make it with whatever I want, whatever I have on hand, and whatever I won't eat in time before it spoils. 

Every time you make anything with veggies, there's usually a butt end that you cut off, right? Start by throwing all those butts into a freezer bag. If you have more celery (or carrots, or anything) than you can eat for the week, put some in the bag! If your recipe calls for 1/2 an onion, put the other half in the bag! If you have extra spaghetti sauce or tomato paste, put some in the bag! Orange, lime or lemon peels? Put them in the bag! You get the idea? Add, add, add, until your bag is full, and nice and colorful. 

*If you eat meat, this would also be a great home for bones, just beware of extra steps later if your broth gets fatty.*

Once you have plenty of butts, (hah!) get a big pot, and empty your bag into it. I'd say that roughly, one freezer bag of assorted veggies will make about 3 quarts of stock. So, make sure your pot is large enough to fit the water, and the veggies. Add the appropriate amount of water, and bring to a boil. Reduce heat, and simmer for about an hour.

Let cool, strain through a sieve. Now, you decide the most practical way to store your stock.

You may need it in ice cube form, to thin out a heavy sauce, or stew.

You may want to store it in the fridge, to use within a week, for making rice, quinoa, lentils, or soup.

You may store it here, or there. You may store it anywhere!

It may not be worth it to you to go through these steps, but it's totally worth it to me! Not only do I save money, but I get to enjoy a homemade broth, and know exactly what's in it. You can also omit salt so that you are not forced to include it in your recipe. You can alter the flavors to suit your tastes, or the recipes you will be using the stock for. You can create less waste, by finding a use for these veggie parts that you were going to throw away (compost) anyway! Oh, and somewhere down the line, you'll save yourself a trip to the grocery store... and if that's not enough reason, I don't know what IS!

A few things to consider:

• Mirepoix... and not just the traditional French version! Read this, to get an idea of what veggies will make stock that enhance ethnic recipes.
• Ratio, and variety... don't be like Lindsay Bluth. A bag full of (or mostly) any ONE vegetable is just going to make "Hot _____ Water". Make sure your collection is colorful, and well rounded. 
• Beware of starchy vegetables, like potatoes or squash. They will make your broth cloudy. This might not be a big deal, depending on what you plan to use it for.
• Roughly chop your vegetables, preferably before you freeze them! The more exposed surface area, the more released flavors into your stock.
• Add garlic! ... I love garlic. :) If you find it's too strong or bitter, try roasted garlic, or blanching it first. 
• Experiment, and enjoy!

Time to eat! XOXO
Elyse

Black Bean Soup

Yesterday I spent my afternoon walking through the city and window shopping.  I wore (my favorite) boots and scarf for the first time this season.  I sipped coffee, and ate pastries, while lugging around d'anjou pears, and organic cranberries from the PSU Farmers Market. A day of guilty pleasures, indeed. 

To finish off my day, I shared a bottle (or two) of vino with a few of my oh-so-lovely girlfriends. Needless to say, today,  I am feeling a little bit hungover festive, and thought I'd better finish off the weekend with a healthy, hearty, hot, homemade dinner that would celebrate Fall, and also eight weeks (now) of my meat-free diet!

It was "Soup Week" at my favorite cooking site, where I came across this lovely gem and decided to make a gluten-free vegetarian version.

Black beans are a nutritional powerhouse loaded with  fiber, antioxidants, iron and various vitamins.  They are also one of the foods that I recently rediscovered I love, and now have a generous supply of them in my pantry.

This soup's cook time is lengthy, but it is comprised of only a few (cheap) ingredients, and is incredibly easy to prepare.  If you have never made home-made soup from scratch, don't leave! This is an excellent recipe to help kick-start your maiden voyage.

Black Bean Soup
makes approx. 6 servings

4 cans black beans (or 1lb dried beans)
1 medium onion, finely chopped
1 sweet pepper (green, red, etc...), finely chopped
3 cloves garlic, minced
4 cups vegetable stock (low sodium, or adjust any added salt)
1/2 cup olive oil
salt and pepper
1/3 cup vinegar (apple cider, rice, or white)

To Garnish: (optional, one or more)

Sour cream
Cilantro
Diced tomatos 
Diced onions
Diced peppers

Diced Avocado

Open and drain the cans of black beans, and dump into a (4 quart or larger) dutch oven or stock pot with corresponding lid. (*Please note! There are prior steps if you are using dried beans. They would need to be soaked in water overnight, then rinsed before being added to the pot.) Throw in the onion, peppers, and garlic on top, then drizzle with olive oil, add desired salt and pepper, and stir. Pour the stock into the pot and crank it up to high heat.

Bring to a boil, and skim off any white foam from the surface with a shallow spoon. This is a result of the starches reacting to water and heat. Reduce the temperature to medium-low, and simmer for 4-5 hours while checking periodically. (*If you started with dry beans you may need to add liquid. After simmering for 2 hours, add 1 cup of vegetable stock or water if the beans seem dry.) 

Once your belly starts growling from the enticing aroma filling your kitchen, you may not want to wait the full 4-5 hours -BUT- the extra time allows the beans to break down, and for your soup to morph from a brothy-grey slop into something robust and velvety in texture.

*If the beans haven't cracked after simmering for 4 hours, your soup may seem a little watery. You have a few options at this point:

 
1. You may decide to leave it, as-is, and enjoy. Everything is cooked through, and has had plenty of time to get to know each other in the pot. 

2. You could also puree a portion of the soup, to thicken it up. Ladle a few scoops into your blender, wait for it to cool, (or else the trapped hot soup will create steam and blow off the lid right off your blender and give you a black bean facial ... trust me, blend, and return to pot. If you have an immersion blender (which your husband will buy for you, after said black bean facial), simply pulse it a few times on low. This will also break down some of your ingredients leaving a portion of the soup pureed, without sacrificing whole beans.

3. Allow to simmer for one more hour and see how things look. (I warned you this would take a while!)

Proceed, only once the soup has reached your desired consistency.

Stir in vinegar, and simmer uncovered for 15 minutes.


*Fun Fact!
Vinegar is great to add to soups. Something acidic, like vinegar (or the juice of lemon or lime), added at the end of cooking brightens flavors- especially in a long simmered sauce or soup, like this one. Start little by little, a tablespoon at a time, and taste before adding more. Adjust, to your liking- until the soup tastes balanced and bright. This soup can handle up to 1/3 cup of vinegar! A small dollop of sour cream doesn't just look pretty, it also adds a satisfying tang. Salt is not always the answer!

Ladle into a bowl, alone, or over rice. Top with garnishes, and enjoy! Repeat. :)

This recipe can withstand many alterations. Try adding paprika, chipotle powder, or liquid smoke, for some smoky spiciness. Add to or replace the sweet peppers with some of a spicier variety. Try adding fresh lime, or orange juice, for a citrus-y tang.  If you enjoy meat, use beef or chicken stock, and add peppered bacon, or diced ham.


Also, try using your crock pot. I would *guess* that 4-5 hours on low would do the trick. 

This soup will freeze excellently ... if there's any left over! 

Please leave me your comments, or any questions you may have, and let me know how your Black Bean Soup turns out! Mine was delicious, and even better the next day!

Time to eat! XOXO
Elyse