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Vegetable Stock

Updated February 23, 2016
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Cookbook

One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Use this basic stock as a guideline. Feel free to add other vegetables or seasonings according to personal preference, although it is best to omit boldly colored or strong flavored vegetables that will overpower the stock.

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Taste and Textureherby, light, umami

Type of Dishsoup, stock

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, coarsely chopped
  • 2 celery ribs, chopped
  • 2 carrots, coarsely chopped
  • 8 cups water
  • 2 garlic cloves, crushed
  • ½ cup coarsely chopped fresh Italian parsley
  • 1 large bay leaf
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon tamari
  • Salt to taste

Instructions

Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots, cover, and cook until slightly softened, about 5 minutes. Uncover and add the water, garlic, parsley, bay leaf, peppercorns, tamari, and salt. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour to reduce the liquid and bring out the flavors of the vegetables.

Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon. Discard the vegetables. The stock is now ready to use. If a stronger stock is desired, return the stock to a boil, and reduce the volume by one quarter. If kept tightly covered in the refrigerator, the stock will keep for up to 3 days. Alternatively, you can portion and freeze it for up to 4 months.

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