vegetable stock

★★★★★ 1
a recipe by
Patrick Johnson
Kingwood, TX

This basic vegetable stock will add that extra little touch to your soup recipes and is easily scalable for larter quantities.

★★★★★ 1
serves Yields about 8 cups
prep time 10 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For vegetable stock

  • 1 Tbsp
    olive oil
  • 4 lg
    yellow onions, quartered
  • 2 lg
    carrots, quartered, tops reserved
  • 8 clove
    garlic, crushed
  • 2 lg
    leeks, wahed, trimed, tough outer leaves removed
  • 1 sprig
    fresh thyme
  • 1 sprig
  • 2
    bay leaves
  • 10
    black peppercorns, whole
  • 1
    clove, whole
  • 3 qt

How To Make vegetable stock

  • 1
    Preheat oven to 400 degrees F.
  • 2
    In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • 3
    Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • 4
    In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
  • 5
    Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.