Classic Vegetable Stock

recipe image

This describe courtesy of Joseph DeLeo

Right here’s a standard vegetable stock wherein no particular flavor predominates. Discontinue, then every other time, encompass any trimmings from the vegetables mature within the soup or dish that you just’re making. As an instance, whenever you’re making something with frosty climate squash, add the skins and seeds within the stock as successfully. Leek trimmings, extra mushrooms, tomatoes (in summer season), and the worship are continually welcome.



Complete Timeunder 2 hours

Have Forward RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low-elephantine, peanut free, soy free, tree nut free, vegan, vegetarian

Form of Dishstock


  • 1 tablespoon olive or vegetable oil
  • 1 good onion
  • 2 good carrots
  • 2 celery ribs, including a pair of leaves
  • 4 mushrooms
  • 1 bunch scallions, including half of of the greens
  • 8 garlic cloves, smashed
  • 1 tablespoon tomato paste
  • 8 parsley sprigs with stems
  • 6 thyme sprigs or ½ teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon peppercorns
  • 2 quarts chilly water


  1. Scrub the vegetables and cut them roughly into 1 plod chunks. Heat the oil in a soup pot. Add the vegetables and herbs and put together dinner over excessive warmth 5 to 10 minutes, stirring assuredly. The more colour they safe, the richer the flavour of the stock. Add the closing elements and lift to a boil. Decrease the warmth and simmer, partly lined, for 45 minutes. Tension.

2000 Deborah Madison


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