Vegetable Stock


You can improvise with your choice of vegetables, but avoid bitter ones, which can compete with the flavors in a finished dish.


13 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 3
Caloriesfromfat 5 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.6 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 18 mg
Calcium 9 mg


3 cups coarsely chopped cabbage
2 1/2 cups coarsely chopped fennel bulb
2 cups coarsely chopped celery
1 cup chopped carrot
2 tablespoons tomato paste
2 large onions, peeled and halved (about 1 1/2 pounds)
1 (8-ounce) package mushrooms
12 black peppercorns
10 flat-leaf parsley sprigs
8 thyme sprigs
6 garlic cloves, peeled
2 bay leaves
4 quarts water


Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.

Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.

Steven Shaw,

Cooking Light

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note