Vegetable Stock

Vegetable Stock

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    quarts


Ingredients

  • 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

Directions

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.


Nutrition

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