Vegetable Stock Recipe

Name: Vegetable Stock
Yield: 4 servings
Cuisine: American
Ingredients: 4 quarts cold water; 4 celery stalks with leaves, cut into large dice; 4 carrots, peeled and cut into 3-inch lengths; 2 medium onions, cut into quarters; 2 leeks, white and green parts, trimmed, sliced, and washed; 1/2 pound mushrooms or mushroom stems, chopped coarse; 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste; 6 sprigs fresh Italian parsley; 4 sprigs fresh thyme; 2 bay leaves; 12 black peppercorns; Salt

Servings: persons

4 quarts cold water
4 celery stalks with leaves, cut into large dice
4 carrots, peeled and cut into 3-inch lengths
2 medium onions, cut into quarters
2 leeks, white and green parts, trimmed, sliced, and washed
1/2 pound mushrooms or mushroom stems, chopped coarse
2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
6 sprigs fresh Italian parsley
4 sprigs fresh thyme
2 bay leaves
12 black peppercorns
Salt

1
Put all ingredients except the salt in a large (about 8-quart) stockpot.
2
Bring to a boil over medium heat, skimming any foam that rises to the surface.
3
Adjust the heat to a strong simmer and cook, partially covered, 1 hour.
4
Skim the foam that rises to the surface once or twice as the stock cooks.
5
Strain the stock through a fine sieve and cool to room temperature.
6
The stock can be refrigerated up to 4 days or frozen up to 3 months.

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 12 ingredients. The key ingredients include: 4 quarts cold water, 4 celery stalks with leaves, cut into large dice, 4 carrots, peeled and cut into 3-inch lengths, 2 medium onions, cut into quarters, and more.

Yes, 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.

Vegetable Stock

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