Usual Vegetable Stock  Usual Vegetable Stock 959 usual vegetable stock

Usual Vegetable Stock

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Usual Vegetable Stock recipe 3569 Large500 ID 1446459

This image courtesy of Joseph DeLeo

About6 cups

CostMore cost-effective

Easy  Usual Vegetable Stock easy 14

Total Timeunder 1 hour

One Pot MealSure

Five Substances or Much lessSure

Make of Dishinventory


  • 1 natty onion
  • 2 natty carrots
  • 2 celery ribs, including just a few leaves
  • 1 bunch scallions, including half of of the greens
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon nutritional yeast, optionally available
  • 8 garlic cloves, peeled and smashed
  • 8 parsley branches
  • 6 thyme sprigs or ½ teaspoon dried
  • 2 bay leaves
  • Salt


  1. This in vogue inventory is model properly off with a golden hue. Contain any trimmings from the vegetables you’re using that are appropriate.

  2. Scrub the vegetables and chop them roughly into l-plod chunks. Warmth the oil in a soup pot. Add the vegetables, yeast, garlic, and herbs and cook dinner over excessive heat for 5 to 10 minutes, stirring in most cases. The more color they bring together, the richer the model of the inventory. Add 2 teaspoons salt and 2 quarts frosty water and lift to a boil. Decrease the heat and simmer, uncovered, for 30 minutes. Stress.

1997 Deborah Madison


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