Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Stock

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  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 45 min
  • Cook: 4 hr
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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

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


  1. 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.