Best 3 Basic Vegetable Stock Recipes

Welcome to the world of flavorful cooking with our comprehensive guide to vegetable stock. This versatile ingredient forms the foundation of countless dishes, adding depth and umami to soups, stews, sauces, and more. Whether you're a seasoned chef or a home cook just starting out, our collection of vegetable stock recipes caters to all skill levels and dietary preferences. Discover the art of crafting a rich and flavorful stock using a variety of vegetables such as carrots, celery, onions, and herbs. Learn how to make vegetarian and vegan versions, as well as stocks tailored to specific cuisines like Asian, Italian, and French. With our easy-to-follow instructions and expert tips, you'll be able to create a delicious vegetable stock that will elevate your cooking to new heights.

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 vegetables you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, leeks, garlic, mushrooms, and tomatoes.
Roast your vegetables before simmering them. Roasting the vegetables will caramelize them and give your stock a richer flavor.
Use a good quality water. The water you use to make your stock will affect the flavor of the final product. If you can, use filtered or spring water.
Simmer your stock for at least 30 minutes. The longer you simmer your stock, the more flavor it will have. However, don't simmer it for too long, or it will start to lose its nutrients.
Season your stock to taste. Once your stock is finished simmering, taste it and add salt, pepper, or other seasonings as needed.
Strain your stock before using it. Straining your stock will remove any solids, such as vegetable pieces or bones. This will make your stock smoother and easier to use.

Conclusion:

Vegetable stock is a versatile and flavorful ingredient that can be used in a variety of recipes. It's a great way to add flavor to soups, stews, risottos, and other dishes. It can also be used as a base for sauces, gravies, and marinades. Making your own vegetable stock is easy and inexpensive, and it's a great way to use up leftover vegetables. So next time you're cooking, don't throw away those vegetable scraps! Save them and make a batch of delicious vegetable stock.