How to Make Vegetable Stock
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5
How to Make Vegetable Stock
Description
How to Make Vegetable Stock calls for simmering quartered onions, peeled carrots, celery ribs, fresh thyme, rosemary, bay leaves, crushed garlic cloves, black peppercorns, and a can of cannellini beans with their liquid. The beans add both nutrients and a creamy texture component. The ingredients are covered with water and slowly simmered for two hours, then strained to produce 6 to 8 cups of broth. This slow simmer extracts the concentrated vegetable and herbal flavors into a smooth, clear stock with subtle herbal notes.
The resulting vegetable stock has a light but complex flavor profile from the fresh herbs and the beans, which lend an earthy creaminess. This broth works well as a base for vegetarian soups, sauces, or risottos. The method ensures a clear broth without muddiness, ideal for recipes requiring a clean vegetable flavor.
Store the finished broth in airtight containers in the refrigerator for up to seven days or freeze it for up to three months. This allows for convenient use in future recipes. Herbs and beans can be swapped cautiously but the original selection delivers the best consistency and flavor as intended for this particular stock.
Ingredients
- 2 onion quartered, white
- 5 carrot peeled and quartered
- 3 celery quartered, ribs
- 15 ounces cannellini beans with liquid
- 4 thyme sprigs, fresh
- 4 rosemary fresh
- 3 bay leaf
- 6 garlic crushed, cloves
- 1 teaspoon black peppercorns whole
- water about 8-10 cups, as needed
Instructions
- Place all items in a pot large enough to hold everything.
- Add 8-10 cups of water, enough to cover ¾ of the vegetables in the pot.
- Bring to a simmer on low heat. Once simmering, cook for 2 hours.
- Let cool, then strain. Makes 6-8 cups of broth
Notes
- After cooking, cool the vegetable stock completely before storing it in airtight containers to maintain freshness.
- Keep the stock refrigerated for up to 7 days or freeze it for up to 3 months for long-term storage.
- Although the recipe suggests using fresh thyme and rosemary, you can substitute with other herbs if needed, but the flavor will vary.
- Using cannellini beans in the stock adds a smooth texture and body; substituting with chickpeas is possible but may alter the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 191mg | 8% |
| Potassium | 238mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 8533IU | 171% |
| Vitamin C | 8mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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