Cookstr.com

Basic Vegetable Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

About6 cups

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Five Ingredients or LessYes

Type of Dishstock

Ingredients

  • 1 large onion
  • 2 large carrots
  • 2 celery ribs, including a few leaves
  • 1 bunch scallions, including half of the greens
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon nutritional yeast, optional
  • 8 garlic cloves, peeled and smashed
  • 8 parsley branches
  • 6 thyme sprigs or ½ teaspoon dried
  • 2 bay leaves
  • Salt

Instructions

This basic stock is flavor rich with a golden hue. Include any trimmings from the vegetables you’re using that are appropriate.

Scrub the vegetables and chop them roughly into l-inch chunks. Heat the oil in a soup pot. Add the vegetables, yeast, garlic, and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.

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