Print Options:

Vegetable Stock

Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins

Vegetable stock is a great substitute for water when making a soup or sauce. It does not have the same strong flavor that a beef, chicken, or fish stock would have. It can be used as a braising liquid for vegetables, as the liquid base in a soup, or as a deglazing liquid when sautéing meats or vegetables.

vegetable stock

Ingredients:
 2 tbsp unsalted butter
 1 red onion (about 8 ounces), roughly chopped into 1-inch pieces
 2 stalks celery (about 4 ounces each), roughly chopped into 1-inch pieces
 2 carrots (about 4 ounces each), peeled and roughly chopped into 1-inch pieces
 6 cloves garlic, chopped
 2 qts water
 6 sprigs fresh parsley
 6 sprigs fresh thyme
 2 bay leaves
 1 tsp salt
Directions:
1

In a stockpot, heat the butter over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.

2

Pour in the water and stir. Add the parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 30 to 35 minutes.

3

Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables.

4

Store the vegetable stock in an airtight container in the refrigerator for up to 1 week, freeze for up to 2 months.

Nutrition Facts

Serving Size 2 quarts (64 ounces)

Servings 1


Amount Per Serving
Calories 8
% Daily Value *
Total Fat 0.5g1%
Total Carbohydrate 0.3g1%

Net Carbohydrate 0.2g1%
Dietary Fiber 0.1g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.