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Vegetable Stock


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  • Three large onions, halved
  • 10 medium-sized carrots
  • Eight medium sized tomatoes, quartered
  • One clove garlic, minced
  • Five stalks celery
  • one bunch fresh parsley
  • 16 cups water


Servings 4


Step 1

Combine all ingredients in a six to eight-quart soup pot. Bring to a boil, reduce heat to low, cover and simmer one hour. Let stand 30 minutes and strain. Skim any film that may form.

To make any of the stocks richer, increase the cooking time or reduce the cooked stock before boiling it until its volume is decreased by one-third to one-half.


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