Vegetable Stock

Total Time:
4 hr 45 min
Prep:
45 min
Cook:
4 hr

Level:
Easy

Ingredients
  • 2 tomatoes
  • 1 onion, peeled
  • 1 leek, trimmed and washed
  • 2 shallots, peeled
  • 4 garlic cloves, peeled
  • 2 celery ribs, washed
  • 1 carrot, trimmed and peeled
  • 1 parsnip, trimmed and scrubbed (optional)
  • 1 fennel bulb (optional)
  • 1 gallon water
  • 1 small bunch parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 whole cloves garlic
  • 2 tablespoons cracked black pepper
  • 2 tablespoons salt, to taste
Directions
  • Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.


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