Vegetable Stock

Author:
Updated:
Original:

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