SparkPeople Advertisers Keep the Site Free

4.6 of 5 (24)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 18.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.7 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.7 g

View full nutritional breakdown of Kitchen Basics: Vegetable Stock calories by ingredient
Report Inappropriate Recipe

Kitchen Basics: Vegetable Stock

Submitted by: CHEF_MEG
Kitchen Basics: Vegetable Stock

Introduction

This veggie stock has a stronger, richer flavor than most. This veggie stock has a stronger, richer flavor than most.
Number of Servings: 12

Ingredients

    1 t canola oil
    1 onion, chopped
    2 carrots, chopped
    2 stalks celery, chopped
    1 bulb fennel, chopped
    2 cloves garlic, smashed and cut in half
    1/4 cup no salt added crushed tomatoes
    2 bay leaves
    1/2 t black peppercorns
    3 sprigs fresh thyme
    8 c cold water

Tips

I saute the vegetables for an extra layer of flavor, and I added extra veggies to the mix.

Get those knives ready! This recipe is a great chance to practice chopping. The smaller your veggies are chopped, the more flavor you can extract from them.

I love to use fennel and tomatoes in my stock, but feel free to switch it up with mushrooms, turnips, leeks, or asparagus. Stay away from Brussels sprouts, beets, or spinach. They will give your stock strong flavors or wild colors. Also, avoid adding potatoes since they are starchy and will make your stock cloudy.


Directions

Heat a large saucepan over moderate heat, then add the oil. Add the onions and carrots to the hot oil and cook them for 3-4 minutes. Add the fennel and celery and cook another 5 minutes until the vegetables start to brown. Add the garlic and tomatoes, along with one cup of the water.
Use a wooden spoon to stir the mixture well, scraping the bottom of the pan to remove any "fond," that cooked-on crust that develops in the bottom of the pot.
Add the remaining water, peppercorns, thyme, and bay leaves. Bring the stock to a boil then reduce to a low simmer. Cook 40 minutes, skimming the surface twice to remove any impurities that float to the top.
Remove the stock from heat and strain through a fine-mesh strainer. (Line the strainer with a coffee filter for an even clearer stock.) Cool then refrigerate.
Makes 6 cups, 1/2 cup per serving.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 15 of 15 people found this review helpful
    I make a vegetable stock using veggie scraps. I save the scraps in a gallon freezer bag until I have about 1.5 bags full. It cuts down on waste and tasted great too! I do sometimes add fresh vegetables to the mix if I feel like I have a lot of on type of scrap (usually tomato or some greens). - 1/29/13

    Was this review helpful?   yes  No

  • Incredible!
    8 of 8 people found this review helpful
    I can see where this is going to be a great vegetable stock.
    Before straining, I cheated it smelled so good and had a cup as soup - major thumbs up! - 4/8/11

    Was this review helpful?   yes  No


  • 6 of 6 people found this review helpful
    I make vegetable stock all the time, but haven't thought of adding canned tomatoes. I can see where this would add some oomph! I save ends of fresh veggies for stock when I cook--zucchini, bell peppers, green bean tips, etc. and will probably add those as well - 5/3/11

    Was this review helpful?   yes  No


  • 5 of 7 people found this review helpful
    Add a can of rinsed beans for some protein! - 3/4/13

    Was this review helpful?   yes  No


  • 5 of 7 people found this review helpful
    So simple yet so good. I am going to make it but I will not throw the veggies away after making the broth. - 11/5/11

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    excellent base for any cooking - especially if you're vegan. I also added small amount of left over fresh veggies. - 5/19/11

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    I didn't have fennel bulb on hand so I used fennel seeds plus whatever vegetables I had left over from making my salads. Easy to make and then just strained and used to make a veg. soup. - 3/10/13

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    I had never thought about making my own veggie stock. I use a lot of it and spend way too much money on organic, low-sodium, MSG free stock!! I was so glad to come across this recipe and add it to the new ways I am learning to eat!! Thanks!! - 3/4/13

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    Very yummy. I think a 1 cup serving is more realistic, but that is still only 39 calories. Very tasty and what a great contribution to a more complicated recipe. - 10/15/11

    Was this review helpful?   yes  No

  • Incredible!
    3 of 5 people found this review helpful
    I am so happy to see broth recipes! even the low sodium broths are OFF limits for husband's renal condition so I am going to be stocking up on this and other broth recipes! Whoot! - 6/23/11

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    i use this soup for my fish soup,i add mexican oregano,2 bay leaves ,sofrito 2-3 tablespns ,cominos and salt,cook for 1 hour then i add catfish,scallops,shrimp,baby octopus and 2 -3 yellow banana peppers,from here u can add other fish u like.serve with spanish rice ,salsa and hot tortillas - 5/20/13

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    It is so easy and much more healthier to make your own stock. I freezee what I don't need for future use. The flavors from this stock is amazing! - 5/19/13

    Was this review helpful?   yes  No

  • Incredible!
    2 of 3 people found this review helpful
    Sounds great; I assume you can freeze it? I will definitely start making my own vege stock - SO much cheaper than store bought. - 5/19/13

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    Tastes good and fairly easy! - 10/15/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I put the ingredients in to GROUPINGS for easy tracking. Thanks Chef meg. I cam=n add my extras or remove them Pat in Maine. - 5/19/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I already have a similar recipe, but like this one even better. Thank You. - 5/19/13

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    yummy . great to have on hand to use when ever you need . - 3/4/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    This is one of my favorites to prepare. Easy - 3/4/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    I saw Emeril do this on one of his shows years ago when he made Manhatten Clam Chowder. It makes ALL the difference in the world when it comes to flavor! YUMMMM - 3/4/13

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    For those mashed potato lovers like me, this is delicious as a replacement for cream and/or butter. So tasty, no gravy is needed! Great base for a great mid-week, throw together recipes and soups! - 3/4/13

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Making your own stock is easy and improves any sauce. - 10/15/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    Vegetable stock on hand makes for quick fresh soups during the middle of a busy work week! - 10/15/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    YUM! - 4/11/11

    Was this review helpful?   yes  No
  • Great idea using veggie scraps. I will try this. I always have so many veggie scraps.
    Also "veggiecom" says he doesn't throw away veggies after broth is made...what do you do with them? Interesting! - 5/20/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Good to know! - 12/27/12

    Was this review helpful?   yes  No