Learn how to make a delicious and healthy vegetable stock at home using fresh vegetables and herbs. This versatile stock serves as a perfect base for soups, stews, and sauces, adding an extra depth of flavor to your favorite dishes.
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 12
Author N. Jay Sorensen, MBA RDN
Ingredients
- 1 tablespoon olive oil
- 2 leekswell washed and chopped
- 4 medium onionschopped
- 6 large carrotschopped
- 3 celery ribschopped
- 1 bunch parsleychopped
- 2 teaspoons marjoram
- ½ teaspoon thyme
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 ½ gallons18 cups cold water
Instructions
In a large stock pot, heat olive oil over medium heat.
Add leeks, onions, carrots, and celery, and sauté until lightly browned.
Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water.
Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 1-1.5 hours.
Strain the stock through a fine sieve or a cheesecloth-lined colander.
Press or squeeze the vegetables to extract all the liquid, and discard them.
Use the vegetable stock immediately in your desired recipes or freeze it for later use.
Notes
Enjoy the homemade vegetable stock in a variety of soups, stews, and sauces, adding a nutritious and flavorful homemade base to your meals. It can be stored in the freezer for future use.By following this easy recipe, you can create your own homemade vegetable stock that elevates the taste of your favorite dishes while providing essential nutrients and flavors.