Vegetable Stock
User Reviews
4.9
147 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Cuisine
American
Vegetable Stock
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Once you learn how to make vegetable broth, you'll never get the store-bought kind again! It's easy, cheap, and super flavorful, perfect for making soups, sauces, and more.
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Ingredients
- 2 medium onions halved
- 4 medium carrots chopped
- 1 to 2 medium celery stalks chopped
- Leek or fennel tops chopped
- 1 garlic bulb halved
- Handful fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
Instructions
- Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10). Reduce the heat and simmer gently, covered, for 1 hour.
- Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
Notes
- Note: I often like to use all vegetable scraps to make my stock (leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems). 6 loose-packed cups of roughly chopped veg scraps can be used in place of the vegetables listed in the recipe above.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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