Cooking Essentials: Vegetable Stock

Andy Anderson !


I have posted recipes for chicken stock and beef stock, so here is one for some excellent vegetable stock. The good news is that while beef and chicken stocks can take 6 or more hours to properly make; vegetable stock only takes about 1 1/2 hours.

It is way better than the boxed stuff you get at the grocer, or those disgusting cubes. Plus, there are no added chemicals with names you cannot pronounce.

One more thing, you can take this recipe, and play about with the ingredients until the stock suits your personal tastes.

So, you ready… Let’s get into the kitchen.


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15 Min
1 Hr
Stove Top



  • 8 oz
    mushrooms (porcini, button, cremini, etc.), stemmed and sliced
  • 1 large
    yellow onion, rough chop, about 10 ounces
  • 3 stalk(s)
    celery, rough chop, about 8 ounces
  • 2 medium
    carrots, rough chop, about 5 ounces
  • 2 clove
    garlic, smashed
  • 1 tsp
    dried thyme
  • 1 tsp
    dried savory
  • 1 tsp
    dried oregano
  • 1 tsp
    black peppercorns
  • 4 large
    bay leaves
  • 1/2 c
    chopped parsley, no stems
  • 1 - 2 pinch
    salt, kosher variety

  • 1 c
    fennel bulb, chopped
  • 1 tsp
    dried rosemary
  • 1 tsp
    tomato paste
  • 1/8 tsp
    tamari sauce or liquid aminos

How to Make Cooking Essentials: Vegetable Stock


  2. Skin on – Skin off
    If you leave the skins on the onions, you will have a darker stock with a bit more of a savory flavor. While this may seem like a good thing, it depends on what you are using the stock for. In light broths for soups, I leave the onion skins out; for heaver recipes like stews, I leave them in… up to you.
  3. To Brown or Not to Brown… That is the question
    If you brown your veggies in the oven before you make the stock, you will have a richer flavor. To me the question is do you want the stock to dominate the dish, or do you want it to be a partner with the other ingredients. To me the answer is obvious, and I usually do not brown the veggies. If you do, lay them out on a sheet pan, drizzle with a bit of olive oil, and stick them in a 450f (230c) oven until they are browned. But, remember, there is a fine line between browned and burned… do not cross that line.
  4. Gather your ingredients (mise en place).
  5. Add all of the ingredients to a stockpot, or heavy-bottomed pot.
  6. Add enough water to cover the veggies by several inches.
  7. Bring up to the boil, and then reduce to a simmer.
  8. Cover and simmer for 1 hour.
  9. Remove from heat and strain out the veggies.
  10. Store in containers with tight-fitting lids.
  11. It will last in the fridge for 7 – 10 days, or 4 – 5 months in the freezer.
  13. Use in any recipe that calls for vegetable stock. Enjoy.
  14. Keep the faith, and keep cooking.

Printable Recipe Card

About Cooking Essentials: Vegetable Stock

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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