Vegetable Stock

Vegetable Stock

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

Vegetable stock is actually quite simple to make and can be prepared relatively quickly with the right kitchen tools. Use a pressure cooker and cut your cooking time down by more than 1 hour.


  • 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
  • 4 tomatoes
  • 2 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1 bunch parsley
  • Additional herbs of your choice


  1. 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.
  2. Stir in the remaining vegetables and then sauté for another 5 minutes.
  3. Add the water, 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.
  4. Strain the mixture and use immediately or store in the freezer for up to 3 months.

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