Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Stock

  • Level: Easy
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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

6 corn cobs, without kernels (optional)

1 parsnip, trimmed and scrubbed (optional)

1 fennel bulb (optional)

1 gallon water

1 small bunch parsley

1 small bunch fresh thyme or 1 teaspoon dried

2 bay leaves

3 whole cloves

2 tablespoons cracked black pepper

2 tablespoons salt, or to taste


  1. In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.
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