Soup Stock
10m prep 3h cook 3h ready
A versatile homemade stock made from leftover meat bones and vegetables, simmered for hours to extract deep flavor. Perfect as a base for soups, stews, and sauces.
Nutrition (per serving, estimated)
Estimated based off 4 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 164 mg
- Iron: 2 mg
- Magnesium: 53.6 mg
- Phosphorus: 137 mg
- Potassium: 1060 mg
- Zinc: 0.96 mg
Let's Cook
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Step 1.
Place beef shin, bones, or leftover poultry; 1 onion; 2 celery stalks; and a combination of carrots, carrot tops, potatoes, turnips, or other vegetables into a large pot. Add cold water, using about 1 quart per pound of meat, bones, and vegetables combined.
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Step 2.
Cover the pot and bring to a simmer over medium heat. Reduce heat to low and simmer gently for several hours, occasionally skimming any foam that rises to the surface.
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Step 3.
Strain the stock through a fine-mesh sieve or colander lined with cheesecloth into a large bowl or pot, discarding the solids. For meaty stocks, let the liquid cool slightly, then skim off the fat that rises to the top using a spoon or ladle.
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Step 4.
Let the stock cool completely, then transfer to airtight containers or freezer bags. Freeze in batches for up to 3 months, leaving headspace for expansion.
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