Homemade Vegetable Stock
This recipe for homemade vegetable stock is a flavorful and versatile base for soups, stews, and sauces. The combination of onion, carrot, celery, garlic, bay leaf, thyme, parsley, and water creates a rich and aromatic stock that is perfect for adding depth to any dish. The best part is that it's incredibly easy to make and can be stored in the refrigerator or freezer for later use.
Vegetable stock is one of the most important ingredients in any kitchen. It's the foundation for soups, stews, sauces, and gravies, and it can also be used to braise vegetables, cook rice, and even make bread. But not all vegetable stocks are created equal. Some are bland and watery, while others are so salty that they can overpower the other ingredients in a dish. The perfect vegetable stock is one that is flavorful, versatile, and easy to make. This recipe for homemade vegetable stock is all of those things and more. It's made with a combination of fresh vegetables, herbs, and spices, and it's simmered for hours to extract all of the flavor. The result is a rich and flavorful stock that can be used in a variety of dishes. So next time you're making soup, stew, or sauce, reach for this homemade vegetable stock. You won't be disappointed.
Homemade Vegetable Stock Homemade Vegetable Stock Homemade Vegetable Stock Homemade Vegetable Stock
Prep time: 15 | Cook time: 60 | Serves: 6
Ingredients
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Bay leaf
  • Thyme
  • Parsley
  • Water
Instructions
  1. In a large pot, combine the onion, carrot, celery, garlic, bay leaf, thyme, parsley, and water.
  2. Bring to a boil over high heat, then reduce heat and simmer for 1 hour.
  3. Strain the stock through a fine-mesh sieve into a clean pot.
  4. Store the stock in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Why It Works
  • The combination of onion, carrot, celery, and garlic creates a flavorful base for the stock.
  • The bay leaf, thyme, and parsley add depth and complexity to the flavor.
  • Simmering the stock for hours allows the flavors to meld and develop.
  • Straining the stock through a fine-mesh sieve removes any impurities and results in a clear and flavorful stock.