I have been amazed at how much I like the recipe that I posted for Homemade Vegetable Stock in a Jar. It is tasty, easy to use, and healthy (in moderation, there is after all a lot of salt in it). I used to make traditional stock all the time, which requires a bit of foresight, and now I rarely do. The only time that I still make stock from scratch now is when I need a lighter broth. While this soup base tastes great, it can overpower simpler soups such as egg drop soup.
This stock-in-a-jar has kept in my cupboard just fine so far. Which is great because I have so much of it around, that I can’t picture running out for a long long time. I used to keep store-bought bullion in the pantry, just in case I forgot to make homemade stock, but this tastes so much better and is significantly cheaper than the varieties found at the store. The good brands that are all natural cost about $2.50 for six little cubes, and the boxes of ready-made stock cost $3.00 a box. All told, I spent about $10.00 on the ingredients for this recipe, and it has made untold numbers of soups and stews so far, with quite a few jars still sitting on the shelves.
Make it from scratch: