Vegetable Stock

Vegetable Stock

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Jamallah Bergman


Very good stock!


★★★★★ 1 vote

8 cups
10 Min
35 Min


  • 2 Tbsp
    corn oil
  • 4 oz
    onions,finely chopped
  • 4 oz
    leeks,finely chopped
  • 4 oz
    carrots,finely chopped
  • 4
    celery stalks,finely chopped
  • 3 oz
    fennel,finely chopped
  • 3 oz
    tomatoes, finely chopped
  • 9 1/4 c
    water to cover
  • 1
    bouquet garni

How to Make Vegetable Stock


  1. Heat the oil in a pan. Add the onions and leeks and cook over low heat for 5 minutes, or until softened.
  2. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes.
  3. Strain,cool, and store in the refrigerator. Use immediately or freeze in portions for up to 3 months.

Printable Recipe Card

About Vegetable Stock

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian

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