Home Recipes Soups, Stews and Chili Broth and Stocks Basic Vegetable Stock

Home Recipes Soups, Stews and Chili Broth and Stocks Basic Vegetable Stock

Prep Time Prep: 15 m Cook Time Cook: 35 m Total Time Total: 50 m

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Soups, Stews and Chili, Broth and Stocks

"This is a good basic stock, and is perfect for vegetarians!"

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 stalks celery, including some leaves
  • 2 large carrots
  • 1 bunch green onions, chopped
  • 8 cloves garlic, minced
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 quarts water
  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 stalks celery, including some leaves
  • 2 large carrots
  • 1 bunch green onions, chopped
  • 8 cloves garlic, minced
  • 8 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 quarts water

Instructions

  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?