Eddie Jordan


This vegetable stock is good to eat as is or you can use it for a multitude of sauces. If you have a vegetarian friend or family this is for you. This comes from HELEN'S PANTRY

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1 Hr
Convection Oven


3 medium
carrors cut into 2 inch pieces
2 medium
stalks celery cut into 2 inch pieces
2 small
onions cut into quarters
2 clove
garlic cut in half
1 large
potato diced
1 medium
bell pepper quarted
salt and pepper to taste
herbs; dill, rosemary, oregano and a little mint if wanted


1Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting.
2Combine all ingredients in a large soup pot and cover with water. Bring to a boil.
3Cover and simmer until vegetables are tender about 1 hour.
4Remove from heat, cool and strain, use liquid as a base for vegetable soup or for recipes calling for broth or stock

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy