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.
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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.
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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 315 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g