Homemade Vegetable Stock

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.

Total Time

1hr

5.0

2 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

Large Yellow Onion , peeled, roughly chopped

•

Large Carrots , roughly chopped

•

1 stalk

Celery , roughly chopped

•

Large Leek , roughly chopped

•

3 cloves

Garlic , peeled, crushed

•

4 sprigs

Fresh Parsley

•

4 sprigs

Fresh Thyme

•

2 sprigs

Tarragon

•

Bay Leaf

•

1 tsp

Coarse Salt

•

1 tsp

Black Peppercorns

•

12 cups

Cold Water

Cooking Instructions

Combine everything: Yellow Onion (1) , Carrots (2) , Celery (1 stalk) , Leek (1) , 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 Water (12 cups) in a pot. Bring to a boil, lower the heat, and simmer for forty-five minutes.

Let stock cool and strain into clean containers.

Store stock in the refrigerator for one or two weeks or in in the freezer for up to six months.

Author's Notes

Yields 2 quarts.

Nutrition Per Serving

CALORIES

FAT

0.1 g

PROTEIN

0.9 g

CARBS

7.1 g