Vegetable Stock Tips Free And Always On Hand Recipes

BASIC VEGETABLE STOCK

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Basic Vegetable Stock image

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

EASY VEGETABLE STOCK

Provided by Myra Goodman

Categories Soup/Stew Onion Celery Carrot Parsnip Vegan Parsley

Yield Makes about 2 qt/2 L

Number Of Ingredients 10

Easy Vegetable Stock image

Steps:

In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.

Ingredients

About 10 cups/1.2 kg vegetables comprising the following:
1 large onion (or more), cut into 1- to 2-in/2.5- to 5-cm chunks (or 3 leeks, thickly sliced)
2 to 4 garlic cloves, cut in half (no peeling necessary)
2 to 6 celery stalks (tops OK), cut into 2- to 4-in/5- to 10-cm pieces
2 to 4 carrots, cut into 1- to 2-in/2.5- to 5-cm pieces
1 bunch parsley, and more stems if available (stems are especially flavorful)
1 parsnip, chopped into 1- to 2-in/2.5- to 5-cm pieces (optional)
1 tsp whole black peppercorns
2 bay leaves
4 to 6 sprigs fresh thyme or 1 tsp dried thyme

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