This Basic Vegetable Stock recipe is easy, delicious, and perfect for the vegetarian diet.


2 Bay Leaves

1 Tbs. Olive Oil

1 Lrg. Onion

2 Stalks Celery including some leaves

2 Lrg. Carrots

1 Bunch Green Onions, chopped

8 Cloves, Garlic, minced

8 Sprigs Fresh Parsley

6 Sprigs Fresh Thyme

1 Tsp. Pink Salt

2 Quarts Water



Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.

Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings


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