Real Recipes From Real Home Cooks ®

vegetable stock

(1 rating)
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 rating)
yield serving(s)
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.