Vegetable Stock

This image courtesy of Joseph DeLeo

About2 quarts



Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationvegan, vegetarian

Type of Dishstock


  • 4 quarts cold water
  • 4 celery stalks with leaves, cut into large dice
  • 4 carrots, peeled and cut into 3-inch lengths
  • 2 medium onions, cut into quarters
  • 2 leeks, white and green parts, trimmed, sliced, and washed
  • ½ pound mushrooms or mushroom stems, chopped coarse
  • 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
  • 6 sprigs fresh Italian parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 12 black peppercorns
  • Salt


  1. Put all ingredients except the salt in a large (about 8-quart) stockpot. Bring to a boil over medium heat, skimming any foam that rises to the surface. Adjust the heat to a strong simmer and cook, partially covered, 1 hour. Skim the foam that rises to the surface once or twice as the stock cooks.

  2. Strain the stock through a fine sieve and cool to room temperature. The stock can be refrigerated up to 4 days or frozen up to 3 months.


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