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Basic Vegetable Stock And Soup Stock

DelectablePlanet's picture
Vegetable stock -- homemade, very tasty and economical! A great base for soup, stew and chili.
Ingredients
  Onion 1
  Carrots 3 , washed
  Ribs of celery 3 , washed with leaves
  Parsley with stems 1⁄2 Cup (8 tbs)
  Vegetable stalks, stems, peelings, leaves 2 Cup (32 tbs)
  Garlic 3 Clove (15 gm), bruised
  Bay leaves 2
  Thyme 1 Teaspoon
  Peppercorns 6
  Water 12 Cup (192 tbs)
  Safflower oil 3 Teaspoon
Directions

For the Basic Soup Stock
Chop the vegetables into large chunks. Put all of the ingredients into a large stock pot and cover. Bring to a boil, lower heat and simmer for 45-60 minutes. Let it cool for 10-15 minutes. Strain the liquid through a sieve or colander lined with cheesecloth into a large bowl. Use immediately, store in an airtight container in the refrigerator for a few days, or freeze and keep for several months.
For the Souped-Up Soup Stock
Chop the vegetables into 1/2 inch pieces. Heat the oil in a large stock pot. Saute the vegetables until the onions become soft; 5-10 minutes. Add the spices, parsley and water, cover and bring to a boil. Lower the heat and simmer for 45-60 minutes. Let it cool for 10-15 minutes. Strain through a sieve or colander lined with cheesecloth into a large bowl. Use immediately, store in an airtight container in the refrigerator for a few days, or freeze and keep for several months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
If you use store bought vegetable stock, then maybe this video will get you to change your mind. A basic vegetable stock is super easy to prepare. To make stock for a soup, there is a slight variation to the basic recipe. Watch this video to learn how to make both versions.

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