Basic Vegetable Stock Recipe

Basic Vegetable Stock Recipes

  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins


Original recipe makes 6 cups

  •  1 tablespoon olive oil
  •  1 large onion
  •  2 stalks celery, including some leaves
  •  2 large carrots
  •  1 bunch green onions, chopped
  •  8 cloves garlic, minced
  •  8 sprigs fresh parsley
  •  6 sprigs fresh thyme
  •  2 bay leaves
  •  1 teaspoon salt
  •  2 quarts water


  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

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