Basic Light Vegetable Stock

Recipe by BeckyF
READY IN: 1hr 5mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash the vegetables well, removing any soil or sand.
  • Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
  • On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
  • When the vegetables are quite soft and have lost their bright colors, the stock is done.
  • Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
  • Discard or compost the vegetable solids.
  • Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
Advertisement