Kitchen Basics: Vegetable Stock
(55)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 t canola oil1 onion, chopped2 carrots, chopped 2 stalks celery, chopped 1 bulb fennel, chopped 2 cloves garlic, smashed and cut in half1/4 cup no salt added crushed tomatoes2 bay leaves1/2 t black peppercorns3 sprigs fresh thyme8 c cold water
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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • CLRWILLIAMS25
     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
  • POPEYETHETURTLE
     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
  • MIRAJOTOM
     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
  • CD13713216
     Add a can of rinsed beans for some protein! - 3/4/13
  • CD9743971
     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
  • TIGGYWINKLE1
     excellent base for any cooking - especially if you're vegan. I also added small amount of left over fresh veggies. - 5/19/11
  • GOLDIEGAL
     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
  • CD13325507
     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
  • KAT573
     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
  • CD13880158
     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
  • MOMKAT4310
     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
  • NONNAOF2
     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
  • BELLAMEMAW
     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
  • LEANJEAN6
     Tastes good and fairly easy! - 10/15/11
  • PWILLOW1
     I make my veggie stock from scraps. If I was using the entire vegetable I would just have it as a vegetable soup. I can't see wasting good vegetables. Also when I cook veggies for a meal I freeze the liquid they were cooked in. When have several different kinds I mix them for veggie broth. - 10/18/18
  • NORASPAT
     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
  • PATRICIAANN46
     I already have a similar recipe, but like this one even better. Thank You. - 5/19/13
  • SUGARSMOM2
     yummy . great to have on hand to use when ever you need . - 3/4/13
  • CD13099273
     This is one of my favorites to prepare. Easy - 3/4/13
  • CD13211793
     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
  • CD12797508
     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
  • LAURAB242
     Making your own stock is easy and improves any sauce. - 10/15/11
  • ANNMH150
     Vegetable stock on hand makes for quick fresh soups during the middle of a busy work week! - 10/15/11
  • NANIRAI
     YUM! - 4/11/11
  • TWOTONTESEE
     I freeze some in ice cube trays and I have 1/4 cup trays. When I need a small amount, I grab these. - 7/5/21



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