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How to: Basic Vegetable Stock

Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.

  • 4 carrots, large, peeled, chopped
  • 4 stalks of celery, chopped
  • 2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 qt (8 c) cold water
  • 1/4 c sun-dried tomatoes
  • 1 small handful Italian parsley
  • 3 sprigs of thyme

Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.

Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.


14 thoughts on “How to: Basic Vegetable Stock

  1. Home-made stock makes dishes taste so much better.

    1. I agree. You know exactly what is in it.

  2. Could I make this with less water so it is more concentrated and then I can dilute as needed?

    1. Yes, you could.I would reduce it down significantly. Probably to about 2 cups. Make sure the color is rich and the liquid is fairly thick if you do the reduction method. Thanks for stopping by.

  3. Do you have to use the sun-dried tomatoes, or tomatoes at all?

    1. The sun-dried tomatoes are concentrated in flavor. You could use regular tomatoes instead or not. That is what is nice about this stock, you could change it to suit your tastes. Mushrooms would add a nice umami flavor.

  4. Can you fry the onions and garlic first then add water?

    1. Yes. I apologize it it was not clear. I would sweat the onions until translucent and softened. Then I would add the garlic and cook until fragrant. Then continue on.

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