Basic Vegetable Stock recipe

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Ingredients

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

Nutrition Info

37.4 calories
carbohydrate: 5.9 g
cholesterol: : -
fat: 1.4 g
fiber: 1.9 g
protein: 1.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 226.6 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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?

Recipe Yield

6 cups

Recipe Note

This is a good basic stock, and is perfect for vegetarians!

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