Easy, Basic Vegetable Stock

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READY IN: 1hr 30mins
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley. Bring to a boil.
  • Reduce heat to low and simmer for 1 hour or until vegetables are tender.
  • Strain stock, discarding all solids. Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.
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