Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups large dice yellow onions; 2 cups large dice leeks, green and white parts, well rinsed; 2 cups mushroom trimmings, wiped clean; 1 cup large dice carrots; 1 cup large dice celery; 1 cup large dice turnips; 1 cup large dice parsnips; 1 cup large dice yellow squash; 1 cup large dice zucchini; 8 Roma tomatoes, quartered; 1/2 cup garlic cloves, peeled; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon fresh cracked black pepper; 1 gallon water; 2 tablespoons fresh thyme, or 2 teaspoons dried; 8 parsley stems; 4 basil stems; 2 bay leaves; 2 cups white wine

Servings: persons

2 cups large dice yellow onions
2 cups large dice leeks, green and white parts, well rinsed
2 cups mushroom trimmings, wiped clean
1 cup large dice carrots
1 cup large dice celery
1 cup large dice turnips
1 cup large dice parsnips
1 cup large dice yellow squash
1 cup large dice zucchini
8 Roma tomatoes, quartered
1/2 cup garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 gallon water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
2 bay leaves
2 cups white wine

1
Preheat the oven to 400 degrees F.
2
In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves.
3
Drizzle with the olive oil, and season with the salt and pepper, stirring to coat.
4
Roast for 45 minutes, stirring, every 15 minutes to brown evenly.
5
Remove from the oven and transfer to a large pot.
6
Add the water and herbs, and bring to a boil.
7
Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface.
8
Add the wine and cook for 30 minutes.
9
Remove from the heat and strain through a fine mesh strainer into a clean container.
10
Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days.
11
(The stock can be frozen for up to 3 months.)

368

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 20 ingredients. The key ingredients include: 2 cups large dice yellow onions, 2 cups large dice leeks, green and white parts, well rinsed, 2 cups mushroom trimmings, wiped clean, 1 cup large dice carrots, and more.

Yes, Vegetable Stock falls under the Vegetarian 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!

Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions