Vegetable Stock

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

This recipe goes with Thai-Style Vegetable Curry

Yield: 13 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 3
  • Calories from fat: 5%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.6g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 18mg
  • Calcium: 9mg


  • 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


  1. 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.
  2. 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.
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