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Bramblett's Vegetable Stock


"A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!"
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1 h 50 m servings 121 cals
Original recipe yields 6 servings (1 - 1/2 quarts)


  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
  2. Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
  3. Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!


  • Notes
  • You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
  • Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.

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Read all reviews 11
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fantastic stock.... However, I want to warn cooks that stock making is not a garbage dump for old, over-ripe vegetables; carrot peels; and onion roots. This makes a bitter stock.

I just finished trying out this recipe and it came out fantastically! I had to make a few slight changes due to availability of ingredients at the supermarket, I used celery hearts in place of ...

Great recipe. I put the stock in a plastic bag after freezing in my 12 size cupcake pan. Cool and freeze larger amounts in a plastic bag or freeer container. Next time I will have 2 pots goin...

Excellent idea! Thank you. I now save all my cooking water from various veggies in one container in the freezer and use it to make this stock. Very flavorful.

This recipe worked well for me. This was my first try at making my own Veggie Stock. I wanted a higher yield of broth so I doubled the water and added more salt, it seemed to turned out great. ...

Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post!

Thank you, after reading this-I collected my veggies and put them in the crockpot..the next time, I will brown the onions in olive oil first. In my stock- I had lots of carrots, celery, parsley,...

Great stock, thank you!

This produced a very nice stock. Ignore the typo error where it says the original recipe yields "1-1/2 quarts". The only liquid ingredient here is 1 quart (or litre) of water, so once you've let...