| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 45 min |
| Cook: | 4 hr |
Ingredients
- 2 tomatoes
- 1 onion, peeled
- 1 leek, trimmed and washed
- 2 shallots, peeled
- 4 garlic cloves, peeled
- 2 celery ribs, washed
- 1 carrot, trimmed and peeled
- 1 parsnip, trimmed and scrubbed (optional)
- 1 fennel bulb (optional)
- 1 gallon water
- 1 small bunch parsley
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 whole cloves garlic
- 2 tablespoons cracked black pepper
- 2 tablespoons salt, to taste
Instructions
- Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
Reviews
I made this when my husband had to have surgery…. he was on a liquid diet for a week, that means broths! He lived it! It made a lot and the house smelled great!
Getting ready to season it but thank god one of my Facebook Cooking partners warned me about the pepper from the reviews! THANK YOU!!! I went back and read the reviews! Thanks for the Pepper tip!
Wish I had read the reviews (as I usually do ahead of time. DO NOT, use 2 TBS pepper!! I’m sure this stock is just fine without all the pepper, but I’m giving it 1 star out of frustration.
Wow, no one edited this recipe before posting it!! As stated in another review, pepper amounts are wrong and what’s with the garlic cloves being listed twice?? I am assumeing that the second entry was supposed to be whole cloves?? but that is a spice that you have to watch since it’s so strong. I went ahead and cut the pepper to 1 tsp, which was still a little too much and added a pinch of ground cloves which was a guess..it turned out well..but still too much pepper and salt, so next time I’ll do it to taste instead. I am making veggie soup so I won’t be adding any S&P to the veggies, so it should balance out the excess..I will be trying this one again.
I made this stock to use for part of my Thanksgiving brine. Debated wether to rate or not, as I didn’t use as a soup base. But, it was good and saved me a fortune at the grocery store from having to buy a gallon of veg stock. For that, I give it 5 stars 🙂
Read the ingredients, follow directions zand taste final product. These gals are genuine and lbel their recipes witha honesty. Enjoy.
I really wanted to find a stock so I could say my whole soup was made from scratch. I used both the optional choices the parsnip and the fennel and I am glad that I did. I also followed the reciepe to a T and used the 2 TBLS of pepper. I now know this had to be a miss print cause when I went back for a taste I almost died. Since I had more than enough of the ingridents I started over and used 2 teaspoons of pepper. The stock turned out very good and made a great base for the vegetable soup I made that night.