Vegetable Stock

Vegetable Stock

No Photo

Have you made this?

 Share your own photo!

Lisa Johnson


Pinched from Bon Appetit magazine

Simmer, never boil. Do not cover when simmering. Uncovered it reduces and concentrates the flavor.


★★★★★ 1 vote

30 Min
1 Hr 30 Min


  • 1 Tbsp
    olive oil
  • 2 medium
    onions, unpeeled, cut into 1" pieces
  • 10
    celery stalks, cut into 1" pieces
  • 2 large
    carrote, peeled, cut into 1" pieces
  • 8 oz
    crimini, baby bella or button mushrooms, halved if large
  • 1 small
    fennel bulb, cut into 1" pieces
  • 1
    head of garlic, halved crosswise
  • 6 sprig(s)
    flat-leaf parsley
  • 1
    bay leaf
  • 1 tsp
    whole black peppercorns
  • 4 qt
    cold water

How to Make Vegetable Stock


  1. Heat oil in a large stockpot over medium high heat
  2. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
  3. Add 4 quarts cold water
  4. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
  5. Strain stock through fine mesh sieve into a large bowl; discard solids.
  6. Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze up to 6 months

Printable Recipe Card

About Vegetable Stock

Course/Dish: Other Soups
Hashtag: #stock

Leave a Comment

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...

The Best Creamy Soup & Chowder Recipes

The Best Creamy Soup & Chowder Recipes

Kitchen Crew @JustaPinch

Creamy soup or a nice bowl of chowder is comforting on a cold winter's night. Make a pot of one of these 21 creamy soup and chowder recipes and you'll...