Best 3 Basic Vegetable Stock Recipes

Are you aiming to make the most flavorful vegetable stock as the foundation for your soups, stews, curries, or sauces? Look no further! Preparing homemade vegetable stock is an easy, economical, and incredibly rewarding process that not only enhances the taste of your dishes but also reduces food waste. Join us as we explore the art of creating a basic vegetable stock that will elevate your cooking experience.

Let's cook with our recipes!

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

Preheat oven to 400 degrees F.
In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

Categories Vegetable Simmer

Yield makes about 6 cups

Number Of Ingredients 8

Ingredients

7 cups water
1 large onion, chopped
2 to 3 cloves garlic, minced
1 large carrot, sliced
2 large celery stalks, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded green cabbage
2 teaspoons salt-free seasoning (see page 4 for brands)

Steps:

Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency.
Nutrition Information
Per cup:
Calories: 48
Total fat: 1g
Protein: 1g
Fiber: 2g
Carbohydrate: 11g
Cholesterol: 0mg
Sodium: 34mg

Tips:

Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, garlic, leeks, and mushrooms.

Roast your vegetables before simmering them: Roasting the vegetables before simmering them will add a deeper flavor to your stock. Simply toss the vegetables with a little olive oil and salt, and roast them in a preheated oven at 425 degrees Fahrenheit for 30-40 minutes.

Use a slow cooker to simmer your stock: A slow cooker is a great way to simmer your stock for a long period of time without having to babysit it. Simply combine the vegetables, water, and herbs in the slow cooker and cook on low for 8-10 hours.

Strain your stock before using it: Once your stock is finished simmering, strain it through a fine-mesh sieve to remove any solids. This will result in a clear, flavorful stock that can be used in a variety of recipes.

Store your stock properly: Vegetable stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months. When you're ready to use it, simply thaw it in the refrigerator overnight or in the microwave on the defrost setting.

Conclusion:

Homemade vegetable stock is a delicious and versatile ingredient that can be used in a variety of recipes. It's easy to make, and it's a great way to use up leftover vegetables. Next time you're making soup, stew, or risotto, try using homemade vegetable stock instead of store-bought broth. You'll be amazed at the difference it makes!