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
- 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.