Vegetable Stock

barbara lentz


Refreshing great tasting stock. Almost no calories. Great to use to supress your appetite between meals. Great to use to make a soup.


☆☆☆☆☆ 0 votes

1 Hr
1 Hr 10 Min
Stove Top


  • 3 large
  • 6 medium
  • 8 stalk(s)
  • 5 small
  • 8 clove
    garlic peeled and smashed
  • 2 Tbsp
    olive oil
  • 1 oz
    dried shiitake mushrooms
  • 1 bunch
    parsley stems
  • 1 bunch
    cilantro stems
  • 6 sprig(s)
  • 3 sprig(s)
  • 3
    bay leaves
  • 2 Tbsp
    sea salt
  • 24 c

How to Make Vegetable Stock


  1. Preheat oven 450 degrees. Place the dried mushrooms in 1/2 cup of water and let sit. Rough chop the onions, carrots, celery and tomatoes. Lay out on rimmed baking sheet. Sprinkle the garlic over the vegetables. Drizzle the olive oil over the vegetables and roast in oven for 45 minutes. Stirring every 15 minutes. Remove from oven.
  2. Place a large stock pot on stove top. Spoon the roasted vegetables in the pot. Add 1 cup of water to the baking sheet and scrap up any bits left on the sheet pan and add them to the pot. Add the mushroom and their soaking water by straining them through a fine mesh strainer into the pot. Throw in all the remaining ingredients.
  3. Bring to a boil. Reduce heat to a simmer and partially cover the pot. Let simmer 1 hour. Strain the stock through a fine mesh strainer discarding the solids. Strain again through a cheese cloth or use a skimmer to get a clean broth.
  4. Store in the refrigerator for 3 days or freeze for 3 months. Can be pressure canned at 10 pound pressure for 1.5 hours and stored for months.

Printable Recipe Card

About Vegetable Stock

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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