Vegetable Stock

Vegetable Stock

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  • 2 Tbsp
    safflower oil
  • 2 large
    onion, sliced
  • 1
    carrot, sliced with greens
  • 1
    celery stalk and leaves chopped
  • 1
    tomato, cubed
  • 1
    potato, cubed
  • 1
    turnip, peeled and sliced
  • 2
    garlic cloves, halved
  • 2 qt
  • 1 c
  • 1
    bay leaf
  • 1 large
    parsley sprigs
  • 1/2 tsp

How to Make Vegetable Stock


  1. In a stock pot, heat oil.
  2. Add onion, celery, tomato, potato, turnip, and garlic; cook until vegetables are tender, about 10 minutes.
  3. Add remaining ingredients; cover, bring to a boil, reduce heat, and simmer 1 hour.
  4. Strain stock and discard the vegetables, bay leaf and parsley.
  5. Makes 2 quarts - Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

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About Vegetable Stock

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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