← Back to Search Results
Vegetable Stock

Photo by:
Comments: 1


We like vegetable stock because its flavor is subtle and doesn’t overpower the flavors of the actual soup. At the store, we pile up vegetable trimmings to throw into stock—carrot peels, celery leaves and bottoms, the ends of onions and leeks. We stay away from cabbage or eggplant or asparagus, anything with a really strong, overwhelming flavor.

Yield: About 6 cups


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 big yellow onion, chopped
  • 1 leek, root end and dark-green tops removed, sliced ¼ inch thin, and washed
  • 1 big potato (any kind), peeled and chopped
  • 2 or 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, smashes and peeled
  • 8 cups (2 quarts) cold water
  • 1 bunch fresh Italian parsley, washed and chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns


Sauté the vegetables in the butter and olive oil in a big soup pot over high heat, stirring occasionally to prevent the vegetables from sticking to the pot and burning. When the vegetables begin to soften and reduce in volume, 5–10 minutes, lower the heat to medium and continue cooking until the onions are tender and translucent, about 10 more minutes.

Return the heat to high. Add the water, parsley, bay leaves, salt, and peppercorns and bring to a boil. Lower the heat, and simmer until the water no longer tastes like water—but tastes like broth—at least 2 hours. Pour the stock through a colander, being careful not to let it splash, since it will be very hot. You can use the stock right away, or cool it to room temperature before putting it in the refrigerator or the freezer.

© 2003 Frank Mentesana and Jerome Audureau

Note from Cookstr's Editors

Nutritional information is based on 12 servings.


Nutritional Information

Nutrients per serving (% daily value)

41kcal (2%)
3mg (0%)
1mg (1%)
59mcg RAE (2%)
5mg (2%)
198mg (8%)
2g (8%)
4g (6%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Clio_the_Muse

    01.07.10 Flag comment

    Nice-looking recipe, and I like the idea of saving trimmings - you can accumulate them in a plastic bag in the freezer.

    One thing I often don't like in a veggie stock is subtlety - I know a lot of people love veggie stock for this very reason, but I want something that tastes a little more strongly than flavoured water; however, I agree that using vegetables like cabbage just leaves a nasty taste. My solution when I want a stronger stock, especially one I can use in place of chicken or beef stock, is to add Marmite. Marmite is a brown, sludgy-looking yeast extract that comes in little brown jars. British people love to spread it thinly on toast. It's very high in B vitamins. It's definitely an acquired taste on its own, but add a dollop to soup stock, and it gives it a lovely deep flavour. If you look at the ingredients on most commercial beef stocks, you'll find they use some sort of yeast extract. Marmite is salty, so if you use it, don't use salt. Vegemite, the Australian equivalent of Marmite, can also be used. Both products are 100% vegetarian/vegan.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
nigella-express Nigella Express
by Nigella Lawson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lucid-food Lucid Food
by Louisa Shafia
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
amor-y-tacos Amor Y Tacos
by Deborah Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?