This vegetarian-friendly vegetable stock is an excellent, basic recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 6 cups |
Ingredients
- 2 large carrots
- 2 stalks celery, including some leaves
- 1 large onion
- 1 tablespoon olive oil
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 large bay leaves
- 1 teaspoon salt
- 2 quarts water
Instructions
- 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.
Reviews
Fabulous – I added miso, nutritional yeast and garlic granules too. Thanks
I made it. I winged it. Added a head of cabbage, head of garlic, large bunch of spinach, whole bunch of celery, 4 jalapenos, and a large dash of cayenne pepper. doubled the herbs and salt. We ate the pulse, and it was delicious! The stock was just as good.
I add miso as well
Very good stock. Great way to control sodium level.
I made this starting off with two cartons of store bought veg broth that I didn’t trust to be nutritious. Turned out great! Even without the spices (I only had parsley) this broth turned out great! I used it for a vegetable soup (:
This stock makes the best vegetable soup ever ! Try not to skip any ingredients. I only substituted the thyme with some dried origano when makng the soup.
It is perfect for me because of my diabetic diet but I did not add salt because I am on a low sodium diet as well. Yummy!
I included several additions: one cup of leftover roasted vegetables parenthesis yellow squash zucchini and onion”, and auto, cloves, tarragon, red pepper flakes, Oregano sage and dried chili peppers. I also cheated by adding a little mesquite smoke flavor. Came out delicious! A little bit sweet,, savory, and hot, with a hint of a smoky finish. I made this to be the stock to be added to a roux for a chicken pot pie I’ll make for dinner!
I made the vegetable stock but how long will it last in the fridge
Easy recipe with Great Results!
I made this almost exactly as written – the only difference was I used dried herbs as I didn’t have fresh ones. This is very good basic stock. I like that the flavors are subtle – making this very versatile. I made a simple bowl of soup with rice and chopped green onion which was very good and I plan to use the rest to make the curried butternut soup (also on this site). To those people who suggested roasting the veggies – this is a completely different flavor and is not basic broth. There are lots of roasted veggie broths which I don’t care for. This one is just right.
i use this EVERYTIME I make my soups! I also have used this recipe for others things and it is SOOOO flavorful and robust that I have to make this just to keep as a pantry must. I no longer have to buy store bought stock anymore because this recipe is so much better! Thank you for sharing! 😀
Very flavorful and very easy. I’ll be making my own from now on. I was making a parsnip soup so I added in parsnip peels and mushrooms to match the soup.
Very easy to make and it tastes good. I can’t wait to try it in recipes.
I did add a turnip to the basic ingredients . I needed a gallon so this was less expensive and more flavorful than commercial products. I would make it again in a heartbeat now that i know how simple it is.
Awesome recipe and works just fine with onion and garlic powder and dried herbs as opposed to “fresh.” I also added a dash of turmeric and some coriander/cilantro which adds nice body and to make it even more wholesome, I blended in the veggies. Great for gravies, soups, seitan, etc.
Great for a wintery night to smell up the house with comfort food smells and have stock on hand for soups.
It’s great, but I used double the salt. It was bland with the amount in the recipe.
Simple, nutritious and delicious! I added some fresh basil for some extra flavour and it turned out great. Definitely using this recipe for every veggie soup in the future!
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Very tasty and easy to make. I also added leeks, green beans, bok choy and turnip. Chopped all veg, then sautéed with little olive oil to bring out flavors. Strained it to use as a broth. I also kept some of the vegetables and mixed it with some broth to eat as a vegetable soup to take to work for lunch. Delicious!