Basic Vegetable Stock Recipe

Name: Basic Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots; 1 potato; 1 turnip; 1 medium-sized onion; 1 medium-sized celery rib; 4 or 5 mushrooms; 1 ripe tomato, optional; 3 qts. water; Salt to taste; 1 bay leaf; 3 or 4 thyme sprigs or 1 tsp. dried; 6 to 8 parsley sprigs; 1 garlic clove; 6 to 8 peppercorns

Servings: persons

2 carrots
1 potato
1 turnip
1 medium-sized onion
1 medium-sized celery rib
4 or 5 mushrooms
1 ripe tomato, optional
3 qts. water
Salt to taste
1 bay leaf
3 or 4 thyme sprigs or 1 tsp. dried
6 to 8 parsley sprigs
1 garlic clove
6 to 8 peppercorns

1
Scrub carrots, potato and turnip well.
2
Peel potato and turnip, if desired.
3
Chop vegetables coarsely, peel tomato if using, and place all vegetables in stockpot.
4
Add water and salt to taste.
5
To make bouquet garni, combine bay leaf, thyme, parsley, garlic and peppercorns in cheesecloth, and tie with string.
6
Add to stockpot.
7
Bring stock to a boil over high heat, then reduce heat to low.
8
Cook for 30 minutes, skimming stock occasionally.
9
When done, remove bouquet garni and discard.
10
Cool stock for 1 hour in pot, and strain.
11
Use immediately or store in tightly sealed container in refrigerator.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 carrots, 1 potato, 1 turnip, 1 medium-sized onion, and more.

Yes, Basic Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions