Basic Vegetable Stock

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 405.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,677.9 mg
  • Total Carbs: 93.2 g
  • Dietary Fiber: 20.7 g
  • Protein: 15.4 g

View full nutritional breakdown of Basic Vegetable Stock calories by ingredient

Number of Servings: 1


    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Leeks, 2 leek (remove)
    Carrots, raw, 2 medium (remove)
    Celery, raw, 2 cup, diced (remove)
    Garlic, 6 clove (remove)
    Tomato Paste, 1 can (6 oz) (remove)
    2 quarts chopped vegetables or vegetable trimmings: squahs, corn cobs, beans, peppers, kale stalks, collard greens, etc.
    1 bouquet garni
    1/2 cup mixed chopped fresh herbs, incl, basil , oregano, chives and or parsley stems.
    4 quarts wter
    freshly ground black pepper
    sea salt or soy sauce. (optional)


1. Combine onion, leeks, carrots, celery, tomatoes, garlic, and everything and bring it to a boil. Reduce heat and simmer the stock, adding water as necessary to keep the vegetables covered for 1 to 1/2 hours. Strain stock, cool, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen it will keep for 6 months. Makes 21/2 quarts. Freeze 1-cup portions of vegetable stock.

Number of Servings: 1

Recipe submitted by SparkPeople user UMYERS.