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Basic Vegetable Stock Recipe-3569

Photo by: Joseph De Leo
Comments: 0


Yield: About 6 cups


  • 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


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.

© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 12 servings, and does not include optional yeast.


Nutritional Information

Nutrients per serving (% daily value)

13kcal (1%)
2mg (0%)
0mg (1%)
50mcg RAE (2%)
0mg (0%)
392mg (16%)
0g (0%)
1g (2%)
0mg (0%)

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