Rating: 5 stars 4.8
165 Ratings
  • 5 star values: 135
  • 4 star values: 28
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Chop carrot, celery, and onion into 1-inch chunks.

  • Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.

  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.

  • Strain. Discard vegetables.


Other vegetables and herbs to consider adding to the stock: mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves. Remember that the greater the surface area, the more quickly vegetable pieces will yield their flavor.

Nutrition Facts

37 calories; protein 1.3g; carbohydrates 5.9g; fat 1.4g; sodium 226.6mg. Full Nutrition