Basic Vegetable Stock Recipe

Name: Basic Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large Spanish onion, chopped; 3 carrots, peeled and chopped; 4 celery stalks with leaves, chopped; 2 whole tomatoes, chopped; 1 leek, chopped; 1/2 head garlic; 1/3 cup white wine; ½ cups mineral or filtered water; 1 1/2 teaspoons kosher salt; 1/4 teaspoon whole peppercorns; 1 Bouquet Garni

Servings: persons

1 large Spanish onion, chopped
3 carrots, peeled and chopped
4 celery stalks with leaves, chopped
2 whole tomatoes, chopped
1 leek, chopped
1/2 head garlic
1/3 cup white wine
½ cups mineral or filtered water
1 1/2 teaspoons kosher salt
1/4 teaspoon whole peppercorns
1 Bouquet Garni

1
Combine all the ingredients in a large stockpot.
2
Bring to a boil over medium-high heat.
3
Reduce heat, partially cover, and simmer for 1 hour.
4
Strain the stock and discard solids.
5
VARIATION:
6
ASIAN-INFUSED VEGETABLE STOCK
7
Add a 6-inch piece of ginger root, 1 head of garlic, 1 stalk of lemongrass, 6 chinese dried mushrooms (or any dried, dark wild mushrooms), 6 Scallions, 1 serrano chile, 1 tablespoon of whole black pepper-corns, and 1 table-spoon of lightly crushed Szechwan peppercorns.
8
VARIATION:
9
PARMESAN STOCK
10
Add a 3-inch piece of Parmesan cheese rind.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 large Spanish onion, chopped, 3 carrots, peeled and chopped, 4 celery stalks with leaves, chopped, 2 whole tomatoes, chopped, 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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