Basic Vegetable Stock Recipe
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Basic Vegetable Stock

By: Stan Webber  
"This is a good basic stock, and is perfect for vegetarians!"

Rating: This weblink has been rated 48 times with an average star rating of 4.7 Read Reviews (36)

Rate/Review | 2,393 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 cups
 

Ingredients

  • 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

Directions

  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 37 | Total Fat: 1.4g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by Susanna 
I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by JAMIDWYER 
Yummy, and I had all I needed in my fridge. Doesn't call for anything I haven't heard of, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by PHOEBECAT 
Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by KAFFIR 
This was the tastiest vegetable stock I ever made. Amazing how something so simple can turn... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by Caroline C 
Every Saturday, I used to come home with the week's groceries, and end up throwing out edible... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2006 by Aunt Mary 
Delicious! I reduced the salt, and will use even less next time. I couldn't bear to "discard... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2006 by creamcheese5 
This is a good soup starter. I'm going to try to make this again, I felt like it was not as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2005 by busymommy 
This was really excellent. (it smelled so good cooking) I felt like my soup started so much... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2003 by GRECK 
We used this stock to make the Curried Winter Soup and it turned out nicely. 15 minutes prep... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2003 by NICKELLAR 
This is a great recipe to make fast, healthy veggie stock. I use it to make vegetarian soup... MORE

 
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