Total Time
Prep 5 mins
Cook 35 mins

Great vegetarian stock.

Ingredients Nutrition


  1. In a large pot, combine all ingredients.
  2. Bring to a boil.
  3. Reduce heat to a simmer and cook for 25 minutes.
  4. Strain stock and reserve for soups and sauces.
Most Helpful

I'm no 'stock' expert, but this was easy and tasty. I added a bouquet garni. I added kosher salt at the end, but then again, I add salt to almost everything. I tripled the recipe and now I have stock in my freezer in 1-cup portions, as well as stock cubes, for when I just want a tablespoon or so. I've heard to always cover your veggies with "cold" water and bring to boiling, for a clearer stock, so I did that also. Thanks!

GinnyP September 15, 2002

This stock was great. We used it to brine our Thanksgiving turkey as well as for our gravy and in a couple other side dishes that required stock. We didn't have leeks and used some extra onion and garlic. Definitely an easy and economical alternative to buying our own stock, especially since all the non-premium brands are loaded with salt and MSG. We'll use this again!

Lunarcleo November 29, 2008

Well I don't know what I did wrong but I found it terribly lacking in taste. It could be a great way of getting rid of those weekold veggies in the fridge but would really need a lot of something to get flavour. Sorry it doesn't work for me.

Shahana April 18, 2008