An easy vegetable stock recipe to add your dishes instead of water so you don't dilute your flavors. I don't provide amounts for this recipe, as I tend to just use up whatever I have in the fridge.
Place the vegetables in the pot and fill with water until the vegetables covered by 3 inches.
Place the pot over medium heat and bring to a boil. Once at a boil lower the heat and simmer until the water is educed by about 25%.
Remove from the heat and season with salt and pepper to taste.
Strain out the vegetables and use within a week, or freeze for up to three months. Use to make sauces and soups or to cook rice for improved flavor over using water.