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Life

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.

Servings
1-cup serving

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