This was originally for Kaci but I figure why not share.
This is great for frying (instead of using too much oil/water), boiling rice (extra flavour!) and of course soup. This is THE BEST stock and no one can make it as awesome as my mom, but I try!
As always, we don't measure anything, so I'm guessing here.
I'm going with a medium sized pot
Fill water to maybe an inch from the top (or a little less? you need to fit veggies in)
DON'T CUT UP ANYTHING!
-an onion, 1/2 celery stick, 1/2 full carrot, 1/2 potato, a few cherry tomatoes or 2/3 regular tomatoes.
-a veggie/mushroom bouillon cube, a tbsp of tomato paste.
Boil for AT LEAST one hour, best results are 2hrs+ imho on ~low medium~
You can freeze/refrigerate it, tastes just as yummy as if you made it the very day. We don't usually eat the veggies that are boiled in the pan except the potatoes/onions.
*note/ just in case it isn't clear, this is stock, you need to drain it/take the veggies out and make soup out of that.