Stock Recipe

Large stock pot (6-8qt)
Leftover ham bone (turkey carcass works, too)
Water to cover
Whole carrot, washed
Stalk celery
White onion, quartered
Clove garlic
Peppercorns

Cover loosely with lid. Bring to a boil over medium high heat. Reduce to low heat. Simmer for 3-4 hours. The liquid should be reduced from the original amount. Remove bone, meat pieces, veggies and throw away. All nutritional value and flavor is in the broth. Store overnight in 'fridge. Next day remove layer of solidified fat. Freeze remaining liquid for use in cooking or use immediately. Sometimes I freeze the entire 6qts to be used when I am making a homemade soup. And other times I freeze in smaller quantities for use in other recipes.

My favorite homemade soups:
1)15 Bean
2)Senate (navy) Bean
3)Split Pea
4)Potato
5)Chicken/Turkey Noodle
6)Must-Go Soup
7)Veggie Soup