Originally posted back in October, 2010, I thought I’d revisit my most basic Vegetable Stock. I use this recipe for beans, soups, gravy, and other food that requires a great flavor. This stock, when made right, stands strong against any chicken stock I made back when I cooked with meat. The bonus with this recipe is that I don’t have to drain off all that fat.
Let me know what you think when you make it.
- 1 bunch Celery
- 4 Carrots
- 2 Yellow onions
- 1/2 bunch Parsley
- A few sprigs of thyme
- A few sprigs of oregano
- Whole black pepper
- 5-6 whole Bay Leaf
- 6-8 quarts Water
- 2-4 tbsp Salt
- Rough chop all the vegetables. Put together the herbs.
- Heat up a stock pot and add the oil. After the oil heats up, add the vegetables. Stir and let cook on a medium low heat until the vegetables soften (onions will start to look translucent).
- Add the water and bring the stock up to a boil. Drop in the herbs. Once the water boils, drop the heat down to a simmer and add salt. Cook for an hour and a half to 2 hours. Remove from the heat.
- Using a chinois or a colander, strain out the vegetables. Cool the stock down, and place in appropriate containers.
- Use for beans, soups, gravy, or anything else that requires loads of great flavor.
- This recipe yields approximately one gallon of stock. Most soups take 6-8 cups of vegetable stock. 1 US gallon yields 16 cups. So this recipe will make 2-4 soups, depending on the size of the soup and how much stock you need.