Vegetable Stock

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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 7.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.8 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.2 g

View full nutritional breakdown of Vegetable Stock calories by ingredient


Basic vegetable stock Basic vegetable stock
Number of Servings: 72


    1 tbsp olive oil
    6 medium onions
    16 stalks celery
    16 medium carrots
    1 bell pepper
    24 cloves garlic
    1 can tomato paste
    1 tbsp parsley flakes or several sprigs fresh
    2 tsp thyme or several sprigs fresh
    12 bay leaves
    18 peppercorns
    salt to taste
    water, enough to cover vegetables


Other vegetables that could be used are mushrooms, eggplant, asparagus, corn cobs, fennel, bell peppers, pea pods, chard, celery root parings.


Scrub vegetables and cut into large 1-inch chunks. Crush garlic. Heat oil in sauce pan and saute all vegetables in batches until just carmelized.

Add vegetables to a large soup pot with all remaining ingredients and bring to a boil. Lower heat and simmer uncovered for several hours. Strain out vegetables through cheesecloth and return liquid to pot.

Simmer for several hours, until reduced by half. Allow to cool and fill ice cube trays with stock and freeze.

Each cube is equivalent to 1/2 cup of basic stock.

Serving Size: Makes 120 cubes, each equivalent to 1/2 cup stock