Recipe courtesy of Gourmet Magazine

Vegetable Stock

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  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 2 quarts
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1 large yellow onion, peeled and quartered

1 large leek, washed, trimmed and coarsely chopped

2 stalks celery, quartered

Celery leaves from heart of a bunch of celery

2 carrots, trimmed and quartered

1 turnips or parsnip, trimmed and quartered

3 tomatoes, cored and coarsely chopped

1 cup mushrooms, including stems

6 parsley sprigs

2 bay leaves

6 peppercorns

2 cloves garlic, peeled

3 quarts water


  1. In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.;

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