Vegetable Stock Recipe

Looking for an easy Vegetable Stock recipe? Learn how to make Vegetable Stock using healthy ingredients.


Submitted by beckinghamshire

Makes 20 servings



via Simply Recipes. Makes 5 quarts or 20 cups. 1 serving = 1 cup.

Recipe Ingredients for Vegetable Stock

1 ounce mushrooms, dried
4 cups chopped onion
2 cups chopped celery
3 cups chopped carrot
2 garlic cloves, smashed (can leave skins on)
2 tbsp tomato paste
1 tbsp fresh rosemary
2 teaspoons dried thyme
1 teaspoon black peppercorns
1/4 cup bay leaves
1/2 cup chopped parsley
5 quarts water

Recipe Directions for Vegetable Stock

  1. Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside.

  2. Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring only occasionally. Given that there are so many vegetables, and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown.

  3. Add the garlic and tomato paste and stir to combine.Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins if using, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.

  4. Using a spider skimmer or slotted spoon, remove all the big pieces of vegetable and mushroom. Discard or compost. Set up a large bowl or pot with a sieve set over it. Line the sieve with a paper towel and pour the stock through it. When you have about half the stock poured through, stop, let what's in the strainer filter through, and change the paper towel; the old one will be gunked up with debris. Filter the rest of the stock.

  5. To store, pour into glass jars and refrigerate for up to a week, or freeze. If you freeze in glass jars, leave at least an inch and a half of headroom so the stock can expand without breaking the glass of the jar.

Categories

Advance

Nutrition Facts
Serving Size 293.9g
Amount Per Serving
Calories
23
Calories from Fat
2
% Daily Value*
Total Fat
0.2g
0%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
32mg
1%
Potassium
156mg
4%
Total Carbohydrates
5.1g
2%
Dietary Fiber
1.4g
6%
Sugars
2.2g
Protein
0.7g
Vitamin A 60% Vitamin C 10%
Calcium 3% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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