Vegetable Stock

Plus: More Soup Recipes and Tips

  • Servings: MAKES ABOUT 9 CUPS
KEY: Soups & Stews, Basic/Easy, Healthy, Make Ahead, Vegetarian

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  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery ribs, coarsely chopped
  • 1 leek, coarsely chopped
  • 6 fresh oregano sprigs, or 1 teaspoon dried
  • 6 fresh thyme sprigs, or 1 teaspoon dried
  • 1 bay leaf
  • 1/2 tablespoon whole peppercorns

How to make this recipe

  1. Combine all of the ingredients in a pot; cover with 12 cups of water. Bring to a boil over moderately high heat, then simmer over moderately low heat for 1 hour. Strain the stock.

Make Ahead

The stock can be refrigerated for up to 1 week or frozen for up to 1 month.


One Cup Calories 16 kcal, Protein .4 gm, Carbohydrate 4 gm, Cholesterol 0, Total Fat .04 gm, Saturated Fat 0

Contributed By Published February 1997

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