Easy Vegetable Stock

Roughly chop veggies and add to medium saucepan. Add pepper and fennel and then add water. *You can add more or less water based on the strength of stock you prefer. I dont add garlic or salt since I usually use this in recipes that also include those ingredients.

Over medium-high heat, bring to just boiling and reduce to low-medium and simmer for about an hour.

Let cool for a few minutes. Using a fine mesh strainer, strain into a glass jar or container. If you dont have a fine strainer, use a colander with some cheese cloth or even a coffee filter to slowly strain.

You can also freeze in mason jars for future use.