Basic Vegetable Stock

4.8
(171)
122 Reviews
13 Photos

This vegetable stock is a good, basic recipe, and perfect for vegetarians!

Submitted by Stan Webber
Updated on May 1, 2024
13
A jar of basic vegetable stock on a cutting board with half an onion, celery stalks, and carrots
13
13
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Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
12
Yield:
6 cups
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homemade basic vegetable stock
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Ingredients

Original recipe (1X) yields 12 servings

  • 2 large carrots

  • 2 stalks celery, including some leaves

  • 1 large onion

  • 1 tablespoon olive oil

  • 1 bunch green onions, chopped

  • 8 cloves garlic, minced

  • 8 sprigs fresh parsley

  • 6 sprigs fresh thyme

  • 2 large bay leaves

  • 1 teaspoon salt

  • 2 quarts water

Directions

  1. Gather all ingredients.

    Ingredients to make basic vegetable stock

    Dotdash Meredith Food Studios

  2. Chop carrot, celery, and onion into 1-inch chunks.

    A cutting board with chopped carrots, celery, and onions next to a knife

    Dotdash Meredith Food Studios

  3. Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.

    A large pot of chopped carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves

    Dotdash Meredith Food Studios

  4. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.

    A pot of chopped vegetables in vegetable stock

    Dotdash Meredith Food Studios

  5. Strain. Discard vegetables.

    A metal sieve of cooked down vegetables set over a glass bowl of vegetable stock

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  6. Enjoy!

    A jar of basic vegetable stock on a cutting board with half an onion, celery stalks, and carrots

    Dotdash Meredith Food Studios

Recipe Tip

Consider adding other vegetables and herbs to the stock, like mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves. Remember that the greater the surface area, the more quickly vegetable pieces will yield their flavor.

323 home cooks made it!

Nutrition Facts (per serving)

37 Calories
1g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 37
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 227mg 10%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 1g 3%
Vitamin C 31mg 34%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 241mg 5%

* 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.