Basic Vegetable Stock

Recipe for Category Soups & Stews

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Contributed by (Recipe adapted from “Group Recipes” at



2 Tbs Oil,
1/2 C Onions, finely chopped
1/2 C Leeks, finely chopped
1/2 C Carrot, finely chopped
4 Celery stalks, finely chopped
1/3 C Tomatoes, finely chopped
9 1/2 C Water
2 dried Bay leaves
2 springs fresh Thyme
6 springs fresh Parsley


Heat oil in a large pan over low heat. Add the onions and leeks, cook, stirring frequently, for about 5 minutes or until the onions are softened. Put in the rest of the vegetables, cover, and cook over very low heat, stirring occasionally, for 10 minutes. Add the water and seasonings and bring to a boil, then reduce the heat. Simmer for 20 minutes. Strain the liquid into a clean container, separating the vegetables and seasonings. Let it cool, then cover and store in the refrigerator or freezer. Will keep for about 3 days in fridge and about 3 months in the freezer, just thaw it to use it.

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