Basic Vegetable Stock
This vegetable stock is a good, basic recipe, and perfect for vegetarians!
Ingredients
- 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
Instructions
- Gather all ingredients.
- Chop carrot, celery, and onion into 1-inch chunks.
- 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.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
- Strain. Discard vegetables.
- Enjoy!
Notes
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.