Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Stock

  • Level: Easy
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roasted Vegetable Soup

Vegetable Mulligatawny Soup

Tea Braised Hanger Steak with Root Vegetables

Roasted Garlic-Thyme Soup