Clear Vegetable Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This stock freezes well; store in 8-, 16-, or 32-ounce plastic containers.

Makes4 quarts



Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian

Taste and Texturelight, savory

Type of Dishstock


  • 2 large white onions, peeled
  • 1 leek
  • 2 large carrots, peeled
  • 1 large bulb fennel
  • 3 stalks celery
  • 1 medium zucchini, peeled
  • 1 medium yellow squash, unpeeled
  • 4 quarts water
  • 8 to 12 block peppercorns
  • 1 bay leaf
  • 1 orange, cut in half


Roughly chop all of the vegetables into 2-inch pieces; precision is not important.

Fill a large stockpot with the water, add the vegetables, and place over high heat.

When the water comes to a boil, lower the heat to a simmer and add the peppercorns and bay leaf.

Let simmer, uncovered, for 2 hours.

Squeeze the orange into the stock, then add the two halves, skin and all.

Turn the heat off and allow to steep for 15 minutes.

Strain and chill.



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