Vegetable Broth/Stock

Vegetable Broth/stock

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Joey Wolf


I got this broth/stock from Dr Dean Ornish's Everyday Cooking book. It yields about 3 Qts. I kept 1 in the frige and froze the other two.


☆☆☆☆☆ 0 votes

3 Quart's
15 Min
25 Min
Stove Top


  • 2 large
    carrots, peeled, ends removed, diced
  • 2 medium
  • 2 c
    sliced mushrooms
  • 4 stalk(s)
    celery, diced
  • 1
  • 2 large
    garlic cloves, minced/grated
  • 1 tsp
    dried thyme
  • 1
    bay leaf
  • 6
    whole cloves
  • 2 tsp
    coriander seed

How to Make Vegetable Broth/Stock


  1. Dice all the vegetables to approx the same size. The smaller 1/2 inch or so, you dice them, the shorter cooking time you'll need to extract the flavors.
  2. Place all the vegetables into a large stock pot and cover with cold water.
  3. Bring to a boil, and reduce heat to a simmer, cover and simmer at least 20 min.
  4. Strain the liquid into a bowl. If you want it really clear, run it through a fine sieve a few times. Toss the veggies into the compost bin.
  5. ***I have a pasta pot, with an inner pot, that is a colander. I used this to cook my veggies in and strained them right out of the stock.
  6. ****You can use any combo of veggies, but stay away from the cabbage, kale, broccoli family...their flavors are too strong. Also, stay away from potatoes, they absorb flavors. Play around with different spices too.

Printable Recipe Card

About Vegetable Broth/Stock

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Low Sodium
Other Tag: Healthy

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