Vegetable Stock

Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline – there is no right or wrong recipe for vegetable stock. You can add just about anything – a solitary mushroom or tomato sitting in your fridge, the potato skins you didn’t want in your mashed potatoes – and if you don’t have one of the ingredients listed here, just substitute something else.


  • 6 cups


  • 45 minutes


  • large stock pot
  • colander


  • 1 large onion
  • 2 large carrots
  • 2 stalks celery and a few of their leaves
  • 1 bunch scallions (both white and green parts)
  • 2 teaspoon vegetable or olive oil
  • 8 cloves crushed garlic
  • 8 parsley sprigs
  • 6 thyme sprigs
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 Quarts water


  • Scrub and roughly chop onion, carrots, celery, and scallions.
  • Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs
  • Cook for 5-10 minutes, stirring frequently.
  • Add salt and water, bring to a boil.
  • Lower heat and simmer uncovered for 30 minutes.
  • Strain and use, or let cool and store in refrigerator or freezer.


  • Stock freezes well, so make a big batch, then freeze as ice cubes or in small containers and then pull out as much broth as you need the next time you make soup.

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