Frequent Vegetable Stock  Frequent Vegetable Stock 841 frequent vegetable stock

Frequent Vegetable Stock

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Frequent Vegetable Stock recipe 20121 Large500 ID 1519968

This picture courtesy of Joseph DeLeo

Here’s the premise of all of our soups. I enjoy to put double batches and back them kept in my freezer in 2-cup portions so I always have inventory after I desire to put soup. It goes to back within the refrigerator for as much as one week.

Makes8 cups


Easy  Frequent Vegetable Stock easy 14

Total Timeunder 4 hours

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Kind of Dishsoup, inventory


  • 2 tablespoons vegetable oil
  • 3 itsy-bitsy turnips, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 monumental onion, coarsely chopped
  • 1 leek (white share finest), halved lengthwise and coarsely chopped
  • 1 monumental carrot, coarsely chopped
  • 8 cups water


  1. Heat oil in a 3-quart soup pot over excessive heat until hot. Add turnips, celery, onion, leek, and carrot. Dash the vegetables round until they commence to cook but don’t flip brown.

  2. Add water to inventory pot. Carry to a boil. Reduce heat to simmering and cook until the vegetables are very easy, about 2 hours. Select pot from heat. Let cool. Stress and discard the vegetables.

  3. Store the cooled and strained inventory in an airtight container within the refrigerator. It also could perchance perchance furthermore be kept in itsy-bitsy portions within the freezer for as much as a pair months.

2004 Meredith Company


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