Vegetable Stock
V is for vegetable—and versatility. Double the recipe, freeze half, and make this your go-to stock when cooking soups, stews, and pasta and rice dishes.
- 1-cup servingServings
Ingredients
- 1 large yellow onion, sliced
- 2–3 leek tops, washed and chopped
- 3 ribs celery, sliced
- 2 large carrots, sliced
- 1/2 lb. white mushrooms, sliced
- 1 large potato, sliced
- 6 cloves garlic, smashed, skins left on
- 1 tsp. salt
- 1/2 tsp. whole peppercorns
- 6 sprigs fresh parsley
- 3–4 sprigs fresh thyme
- 2 sprigs fresh oregano or marjoram
- 5 fresh sage leaves
- 1 bay leaf
Preparation
Combine all ingredients and 10 cups water in stockpot, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.
Nutrition Information
- Serving Size: Makes 2 quarts
- Calories: 26
- Carbohydrate Content: 4 g
- Sodium Content: 315 mg
- Sugar Content: 1 g