Vegetable Stock

"This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins
Ingredients:
11
Yields:
9 cups
Advertisement

ingredients

Advertisement

directions

  • In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
  • When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
  • Simmer mixture, uncovered, 2 hours.
  • Pour stock through a fine sieve into a heatproof bowl.
  • Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
  • Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a great recipe. I didn't have peppercorns, but I would use them when I pick some up. The directions call for the use of leeks, but it isn't in the ingredients list. I had a bunch of odds and ends in the freezer that I used for this. I froze most of it and used the rest to make Recipe #303573. Made and Reviewed for VegNSwap 5. Thanks! :)
     
  2. I used this as a base and added my bag of odds and ends of veggies I keep in the freezer. I like the idea of sauteeing the veggies to bring out the flavor. I used fresh thyme and parsley from the garden. Thanks mama! Made for ZWT4.
     
Advertisement

RECIPE SUBMITTED BY

Proud Zaar original member! Very disappointed with the new site.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes