Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 big yellow onion, chopped; 1 leek, root end and dark-green tops removed, sliced 1/4 inch thin, and washed; 1 big potato (any kind), peeled and chopped; 2 or 3 medium carrots, chopped; 2 celery stalks, chopped; 2 garlic cloves, smashes and peeled; 8 cups (2 quarts) cold water; 1 bunch fresh Italian parsley, washed and chopped; 2 bay leaves; 1 teaspoon salt; 1 teaspoon whole peppercorns

Servings: persons

2 tablespoons unsalted butter
2 tablespoons olive oil
1 big yellow onion, chopped
1 leek, root end and dark-green tops removed, sliced 1/4 inch thin, and washed
1 big potato (any kind), peeled and chopped
2 or 3 medium carrots, chopped
2 celery stalks, chopped
2 garlic cloves, smashes and peeled
8 cups (2 quarts) cold water
1 bunch fresh Italian parsley, washed and chopped
2 bay leaves
1 teaspoon salt
1 teaspoon whole peppercorns

1
Saute the vegetables in the butter and olive oil in a big soup pot over high heat, stirring occasionally to prevent the vegetables from sticking to the pot and burning.
2
When the vegetables begin to soften and reduce in volume, 510 minutes, lower the heat to medium and continue cooking until the onions are tender and translucent, about 10 more minutes.
3
Return the heat to high.
4
Add the water, parsley, bay leaves, salt, and peppercorns and bring to a boil.
5
Lower the heat, and simmer until the water no longer tastes like waterbut tastes like brothat least 2 hours.
6
Pour the stock through a colander, being careful not to let it splash, since it will be very hot.
7
You can use the stock right away, or cool it to room temperature before putting it in the refrigerator or the freezer.

258

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 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1 big yellow onion, chopped, 1 leek, root end and dark-green tops removed, sliced 1/4 inch thin, and washed, 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