RECIPE

Vegetable Stock

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 9 CUPS

Plus: More Soup Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 9 CUPS
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 onion, coarsely chopped
    2. 2 carrots, coarsely chopped
    3. 3 celery ribs, coarsely chopped
    4. 1 leek, coarsely chopped
    5. 6 fresh oregano sprigs, or 1 teaspoon dried
    6. 6 fresh thyme sprigs, or 1 teaspoon dried
    7. 1 bay leaf
    8. 1/2 tablespoon whole peppercorns

Directions

  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.

Notes

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