Stock should just be the liquid. You're not going to get good flavor or texture out of the veg that's simmered for hours. Make the stock, strain it, put in a f

Stock should just be the liquid. You're not going to get good flavor or texture out of the veg that's simmered for hours. Make the stock, strain it, put in a freezer bag and freeze flat. Keeps a long time and takes little space. Then when you want to make soup, thaw the stock, add veg and cook until the right texture.