Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon extra virgin olive oil; 1 large yellow onion, coarsely chopped; 2 celery ribs, chopped; 2 carrots, coarsely chopped; 8 cups water; 2 garlic cloves, crushed; 1/2 cup coarsely chopped fresh Italian parsley; 1 large bay leaf; 1/2 teaspoon whole black peppercorns; 1 tablespoon tamari; Salt to taste

Servings: persons

1 tablespoon extra virgin olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh Italian parsley
1 large bay leaf
1/2 teaspoon whole black peppercorns
1 tablespoon tamari
Salt to taste

1
Heat the oil in a large stockpot over medium heat.
2
Add the onion, celery, and carrots, cover, and cook until slightly softened, about 5 minutes.
3
Uncover and add the water, garlic, parsley, bay leaf, peppercorns, tamari, and salt.
4
Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour to reduce the liquid and bring out the flavors of the vegetables.
5
Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon.
6
Discard the vegetables.
7
The stock is now ready to use.
8
If a stronger stock is desired, return the stock to a boil, and reduce the volume by one quarter.
9
If kept tightly covered in the refrigerator, the stock will keep for up to 3 days.
10
Alternatively, you can portion and freeze it for up to 4 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 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 large yellow onion, coarsely chopped, 2 celery ribs, chopped, 2 carrots, coarsely 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.

Vegetable Stock

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