Vegetable Stock

Use this easy to make stock in your favorite recipes for added nutrition and flavor. Recipe yields approximately 3 quarts. Can be refrigerated for up to 3 days, or frozen for up to a year.
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 2 tablespoons olive oil
  • 3 onions - peeled and coarsely chopped
  • 4 carrots - peeled and coarsely chopped
  • 2 Olivia’s Organics celery stalks - coarsely chopped
  • 8 garlic cloves - smashed and peeled
  • 4 quarts cold water
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 6 parsley stems
  • 1 tablespoon peppercorns

Preparation

  • In a large pot, heat olive oil and add vegetables. Cook, stirring regularly, for approximately 5-7 minutes.
  • Add the water, thyme, bay leaves, parley and peppercorns. Cover and bring to a boil, skim off foam. Lower to a simmer and continue to cook for 60-90 minutes partially covered.
  • Strain through a mesh strainer and discard everything except the broth.

Categories: Soup