Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions, chopped; 3 tablespoons unsalted butter; 2 leeks (white and pale green parts only), washed well and chopped; 2 carrots, chopped; 2 celery ribs, chopped; 1/4 pound mushrooms (preferably ones with opened caps), chopped; 1 cup potato peelings; 12 1/3 cups cold water; 1/4 cup lentils; 6 garlic cloves, unpeeled; 1/2 teaspoon black peppercorns; 1/2 teaspoon dried thyme, crumbled; 1 bay leaf; 12 long fresh parsley sprigs; 1 teaspoon salt

Servings: persons

3 onions, chopped
3 tablespoons unsalted butter
2 leeks (white and pale green parts only), washed well and chopped
2 carrots, chopped
2 celery ribs, chopped
1/4 pound mushrooms (preferably ones with opened caps), chopped
1 cup potato peelings
12 1/3 cups cold water
1/4 cup lentils
6 garlic cloves, unpeeled
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 long fresh parsley sprigs
1 teaspoon salt

1
In a stockpot or kettle (at least 6-quart) cook onions in butter over moderate heat, stirring, until golden.
2
Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup water and simmer, covered, stirring occasionally, 5 minutes.
3
Add remaining 12 cups water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and salt and bring to a boil.
4
Simmer mixture, uncovered, 2 hours.
5
Pour stock through a fine sieve into a heatproof bowl and cool, uncovered.
6
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
7
Remove fat before using.

532

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 3 onions, chopped, 3 tablespoons unsalted butter, 2 leeks (white and pale green parts only), washed well and chopped, 2 carrots, chopped, 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.

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