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Vegetable Stock Recipe-11380

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes about 6 cups


  • 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


1. 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.

2. 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.

© 2007 Robin Robertson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/2 teaspoon of salt.

26kcal (1%)
14mg (1%)
1mg (1%)
85mcg RAE (3%)
0mg (0%)
378mg (16%)
0g (2%)
2g (4%)
0mg (1%)

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