Homemade Vegetable Stock

This rich, full-bodied stock can be used in any soup recipe to enrich the flavor. Additional vegetables such as leeks or mushrooms can be added, but stay away from anything too strong, such as cabbage, beets, or broccoli. For an even richer stock, roast the vegetables before adding them to the stockpot.

INGREDIENTS
1 tablespoon olive oil
2 large yellow onion, left unpeeled, quartered
1 large carrot, coarsely chopped
1 celery stalk (including leaves), coarsely chopped
2 quarts water
3 large all-purpose potatoes
3 garlic cloves, left unpeeled, crushed
1/2 cup coarsely chopped fresh parsley leaves
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon salt

1. Heat the oil in a stockpot over medium heat. Add the onion, carrot, and celery, cover and cook, stirring a few times, until softened, about 5 minutes. Remove the lid and stir in the water.

2. Thoroughly scrub the potatoes and peel them thickly. Add the potato peels to the stock; reserve the potatoes for another use. Add the garlic parsley, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours.

3. Strain the stock through a sieve into a large bowl or pot, pressing against the solids with the back of a spoon. The stock can be used now, cooled and refrigerated for up to 3 or 4 days, or portioned and frozen for up to a month.

Makes about 6 cups.

Read more: Food, All recipes, Soups & Salads

Adapted from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson Robertson (The Harvard Common Press, 2002). Copyright (c) 2002 by Robin Robertson. Reprinted by permission of The Harvard Common Press.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Debbie C.

7:27AM PDT on Apr 5, 2012

Hey, thanks for the recipe!! I made a copy of it to make this weekend since it turned off cool again. It sounds good!!!

April 5
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Judy A.

3:01PM PDT on Mar 29, 2012

Recipe sounds great!!

March 29
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Cecily P.

12:10PM PDT on Mar 21, 2012

I attempted to make veggie stock last week and it turned out terribly... probably should have used a good recipe like this one :P

March 21
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Kiana S.

5:29AM PST on Mar 3, 2012

I usually save vegetable peelings and ends in a bag in the freezer and make up a big batch of stock and make it into ice cubes. They're very convenient to throw into soups and stews :)