Vegetable Stock Rock Recipe

Name: Vegetable Stock Rock
Yield: 4 servings
Cuisine: American
Ingredients: 1 teaspoon olive oil; 2 carrots; 2 sweet white onions; 5 chopped green onions; 2 celery ribs; 5 -8 sprigs fresh parsley; 3 sprigs fresh basil; 2 bay leaves; 1 teaspoon black pepper; 1 teaspoon sea salt; 8 cups purified water

Servings: persons

1 teaspoon olive oil
2 carrots
2 sweet white onions
5 chopped green onions
2 celery ribs
5 -8 sprigs fresh parsley
3 sprigs fresh basil
2 bay leaves
1 teaspoon black pepper
1 teaspoon sea salt
8 cups purified water

1
Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.
2
Heat the oil in a stock pot to medium-high.
3
Then add in carrots, onions, and celery.
4
Add in the black pepper and salt.
5
Stir for 5 - 10 minutes.
6
Add in the parsley, basil, bay leaves, and water.
7
Bring to a oil, and reduce the heat to low - medium, and let it simmer.
8
Skim off the foam every once awhile.
9
Let this cook for 45 minutes to 1 hour.
10
Then strain the vegetable soup stock from the veggies.
11
Gently squeeze the veggies to extract the soup stock.

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 carrots, 2 sweet white onions, 5 chopped green onions, and more.

Yes, Vegetable Stock Rock 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 Rock

How did you like this recipe?

Frequently Asked Questions