More Recipes Like Bramblett's Vegetable Stock

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Basic Vegetable Stock

Submitted by: Stan Webber

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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World's Greatest Vegetable Broth

Submitted by: Tom West

This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.

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Basic Beef Stock

Submitted by: Wolverine

The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.

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Easy Cheesy Vegetable Soup

Submitted by: Luey

Wonderful, hearty and simple to make cheese and vegetable soup guaranteed to keep you warm this winter. Something everyone will enjoy.

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Potage aux Legumes (Green Vegetable Soup)

Submitted by: TRAVELR773

A smooth and flavorful pureed vegetable soup with watercress and habanero peppers. Served with crusty French bread and a drizzle of good extra virgin olive oil and vinegar for the perfect finishing touch.

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Roasted-Vegetable Stock

Submitted by: lottaLove

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

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Brown Chicken Stock

Submitted by: KathyTap11

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.

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Pork Vegetable Soup

Submitted by: Carol Chung

An easy to make, yummy soup!

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Slow and Easy Beef Stock

Submitted by: Semi

Make your own beef stock with just some beef soup bones, water, heat, time, and patience.

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Basic Chicken Stock

Submitted by: Logan

Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.

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