Basic Vegetable Stock

Basic Vegetable Stock

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"This is a good basic stock, and is perfect for vegetarians!"
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50 m servings 37 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 37 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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?



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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 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 t...

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 ...

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 ...

Amazing! Thank you for this recipe! I used a combination of fresh with frozen peppers & pearl onions etc.. the combinations are endless, add tomatoes or paste for a different base. A tip - if...

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....

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 use...

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 preserv...

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