Vegetable Stock VeggiesOriginally 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.

 

 

Vegetable Stock
How to make a hearty, tasty vegetable stock that can be the base of many other soups and recipes.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 1 bunch Celery
  2. 4 Carrots
  3. 2 Yellow onions
  4. 1/2 bunch Parsley
  5. A few sprigs of thyme
  6. A few sprigs of oregano
  7. Whole black pepper
  8. 5-6 whole Bay Leaf
  9. 6-8 quarts Water
  10. 2-4 tbsp Salt
Instructions
  1. Rough chop all the vegetables. Put together the herbs.
  2. 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).
  3. 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.
  4. Using a chinois or a colander, strain out the vegetables. Cool the stock down, and place in appropriate containers.
  5. Use for beans, soups, gravy, or anything else that requires loads of great flavor.
Notes
  1. 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.
Kitchen Shaman http://www.kitchenshaman.com/