Basic Vegetable Stock Recipe

Name: Basic Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive or vegetable oil; 1 large onion; 2 large carrots; 2 celery ribs, including a few leaves; 4 mushrooms; 1 bunch scallions, including half of the greens; 8 garlic cloves, smashed; 1 tablespoon tomato paste; 8 parsley sprigs with stems; 6 thyme sprigs or 1/2 teaspoon dried thyme; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon peppercorns; 2 quarts cold water

Servings: persons

1 tablespoon olive or vegetable oil
1 large onion
2 large carrots
2 celery ribs, including a few leaves
4 mushrooms
1 bunch scallions, including half of the greens
8 garlic cloves, smashed
1 tablespoon tomato paste
8 parsley sprigs with stems
6 thyme sprigs or 1/2 teaspoon dried thyme
2 bay leaves
2 teaspoons salt
1/2 teaspoon peppercorns
2 quarts cold water

1
Scrub the vegetables and chop them roughly into 1 inch chunks.
2
Heat the oil in a soup pot.
3
Add the vegetables and herbs and cook over high heat 5 to 10 minutes, stirring frequently.
4
The more color they get, the richer the flavor of the stock.
5
Add the remaining ingredients and bring to a boil.
6
Lower the heat and simmer, partially covered, for 45 minutes.
7
Strain.

616

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 tablespoon olive or vegetable oil, 1 large onion, 2 large carrots, 2 celery ribs, including a few leaves, 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.

Basic Vegetable Stock

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