nutritional information

Per 1-cup serving:

  • Calories: 26
  • Protein: <1 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 315 mg
  • Fiber: <1 g
  • Sugar: 1 g
Vegan Gluten-Free

Vegetable Stock

Makes 2 quarts

V is for vegetable—and versatility. Double the recipe, freeze half, and make this your go-to stock when cooking soups, stews, and pasta and rice dishes.
  • 1 large yellow onion, sliced
  • 2–3 leek tops, washed and chopped
  • 3 ribs celery, sliced
  • 2 large carrots, sliced
  • ½ lb. white mushrooms, sliced
  • 1 large potato, sliced
  • 6 cloves garlic, smashed, skins left on
  • 1 tsp. salt
  • ½ tsp. whole peppercorns
  • 6 sprigs fresh parsley
  • 3–4 sprigs fresh thyme
  • 2 sprigs fresh oregano or marjoram
  • 5 fresh sage leaves
  • 1 bay leaf

Combine all ingredients and 10 cups water in stockpot, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.

November/December 2010 p.38

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I tend to use this recipe as a guide for measurements mostly. If I don't have some ingredients on hand , I simply use others and get creative. Example, I used a dried ancho chili as part of the stock, as well as, a tomato and Fresh dill. Instead of fresh thyme, I used a few shakes of dried. I've made several variations of this stock all of which have turned out really good. My suggestion would be, simply use what you have on hand if you don't have every ingredient here. Regardless, It should turn out well.

fatmango - 2011-05-29 03:51:07

just omit them with other vegetables; maybe more onion in place of garlic, etc.

Anonymous - 2011-04-07 15:03:41

This recipe contains potato, celery and garlic which I am allergic to is there any substitutes for these ingredients?

carol dobos - 2011-03-18 18:54:22

Vegetable stock

cg - 2011-01-23 23:11:58

I modified this recipe by letting it cool and using my Vita Mix. Nothing to discard. I also reserved 30% of the ingredients and chopped them and added them back to the soup after processing it in my Vita Mix. I did remove the bay leaf! Added garlic too. A regular blender should work if you use small batches.

Peter - 2011-10-31 13:50:44