Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Homemade Vegetable Stock
Recipe

12 INGREDIENTS • 3 STEPS • 1HR

Homemade Vegetable Stock

5.0
2 ratings
Use the recipe as a guide — if you don't have leeks, onions are fine, though I do think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them, etc.
Add to plan
logo
Homemade Vegetable Stock
Save
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Use the recipe as a guide — if you don't have leeks, onions are fine, though I do think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them, etc.
1HR
Total Time
$4.60
Cost Per Serving
Ingredients
Servings
6
us / metric
Yellow Onion
1
Large Yellow Onion, peeled, roughly chopped
Carrot
2
Large Carrots, roughly chopped
Celery
1 stalk
Celery, roughly chopped
Leek
1
Large Leek, roughly chopped
Garlic
3 cloves
Garlic, peeled, crushed
Fresh Parsley
4 sprigs
Fresh Thyme
4 sprigs
Tarragon
2 sprigs
Water
12 cups
Cold Water
Nutrition Per Serving
VIEW ALL
Calories
31
Fat
0.1 g
Protein
0.9 g
Carbs
7.1 g
Add to plan
logo
Homemade Vegetable Stock
Save
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Yields 2 quarts.
Cooking InstructionsHide images
step 1
Combine everything: Yellow Onion (1), Carrots (2), Celery (1 stalk), {@11:}, Garlic (3 cloves), Fresh Parsley (4 sprigs), Fresh Thyme (4 sprigs), Tarragon (2 sprigs), Bay Leaf (1), Coarse Salt (1 tsp), Black Peppercorns (1 tsp), and {@10:} in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.
step 1 Combine everything: Yellow Onion (1), Carrots (2), Celery (1 stalk), {@11:}, Garlic (3 cloves), Fresh Parsley (4 sprigs), Fresh Thyme (4 sprigs), Tarragon (2 sprigs), Bay Leaf (1), Coarse Salt (1 tsp), Black Peppercorns (1 tsp), and {@10:} in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.
step 2
Let stock cool and strain into clean containers.
step 2 Let stock cool and strain into clean containers.
step 3
Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.
step 3 Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.
Tags
view more tags
Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Low-Calorie
Vegan
Vegetarian
Side Dish
Vegetables
Soup
0 Saved
top