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"This is a good basic stock, and is perfect for vegetarians!" — Stan Webber
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1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.
I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and cut them up, threw them onto a baking sheet sprayed with olive oil PAM and after roasting, tossed them into a crockpot to simmer for the day. I also used dried herbs since that is what I had. I love having a veggie based stock for my vegetarian daughter to use. We used some to make our own version of vegetarian gravy. We the froze the gravy and remaining stock into single sized portions for her.
93 Ratings
Yummy, and I had all I needed in my fridge. Doesn't call for anything I haven't heard of, and doesn't assume that because you're vegetarian, you like lentils, garbanzo beans, and tofu.
I keep a gallon zip loc bag in my freezer and add trimmings from fresh veggies as I slice and dice along with small bits of leftovers. When it's full, I dump it in the water with seasoning and simmer for a couple of hours then freeze in canning jars. That way, I always have fresh stock available.
This was the tastiest vegetable stock I ever made. Amazing how something so simple can turn out so yummy. I added some mushrooms and bay leaves, and substituted dill for the thyme and parsley. I didn't even need to add any salt. It was great. Thank you so much for sharing. I will definately make this again.
Been doing this for years. Except I toss the veggies with olive oil & roast at 400 for 1 hour. [Roasting brings out more flavor] Turning every 15 min. Then I simmer for an hour or more. I keep a bag in the freezer and just keep filling it with cut offs and peelings. This also includes onion & garlic skin. They're full of flavor. I don't save the outer leaves of the celery. Too bitter. Stock never tastes the same but it's always good.
Every Saturday, I used to come home with the week's groceries, and end up throwing out edible but rather sad-looking veggies that were taking up fridge space. I decided to look for something useful to do with them, and so I found this great recipe. I love it because it is SO versatile - you can throw in pretty much anything! It freezes well too. I'll never buy veggie bouillon again. Thanks!
This was really excellent. (it smelled so good cooking) I felt like my soup started so much healthier without having to use boullion or store bought broth that is so high in sodium and preservatives. Sauteeing everything first really intensifies the flavor, and the olive oil really lends something to the broth. (Did need more than 1 tablespoon of olive oil, however.---Maybe I used too large of a pot)
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Vegetable Stock
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 37 Calories from Fat: 13
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