“This is a good basic stock, and is perfect for vegetarians!” - by Stan Webber
Ingredients
Adjust Servings
Original recipe yields 6 cups
Directions
- 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 . . . Get the idea?
Nutrition
Amount Per Serving (12 total)
- Calories
- 37 cal
- 2%
- Fat
- 1.4 g
- 2%
- Carbs
- 5.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (66)
Rate This Recipe
"Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I mak..." See moree the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end."
Susanna
"I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and cut them up, threw them onto a baking sheet sprayed with olive oil PAM and after roasting, tossed them in..." See moreto a crockpot to simmer for the day. I also used dried herbs since that is what I had. I love having a veggie based stock for my vegetarian daughter to use. We used some to make our own version of vegetarian gravy. We the froze the gravy and remaining stock into single sized portions for her."
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