Mediterranean Red Wine Vegetable Stock

Prep: 5 min
Cook Time: 2 hr 10 min
Total: 2 hr 15 min
Serving: 8 servings

Try using either a merlot or pinot noir for this flavorful red wine vegetable stock. There full-bodied taste will add a wonderful richness of flavor.

2 tablespoons olive oil
2 onions, quartered
4 carrots in 2-inch sections
3 stalks celery, with leaves, in 2-inch sections
5 cloves garlic, halved
4 cups vegetable mix such as: potato, sweet potato, leeks, shallots, summer squash, winter squash, parsnips, apple, mushrooms, spinach, chard, fennel
4 quarts water
1 cup red wine
4 tomatoes
2 bay leaves
1/2 teaspoon whole peppercorns
1 bunch parsley
Additional herbs of your choice

Place the olive oil into a large stock pot over medium-high heat. Once it begins to shimmer, add the onions, carrots, celery and garlic and sauté for 5 minutes.
Stir in the remaining vegetables and then sauté for another 5 minutes.
Add the water, wine, tomatoes, bay leaves, peppercorns, parsley, and any additional herbs, and then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture for 2 hours.
Strain the mixture and use immediately or store in the freezer for up to 3 months.