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Vegetable Stock

Name: Vegetable Stock
Cook time: 1 hour 10 mins
Yield: Makes about 12 cups
Ingredients: 16 cups water; 4 cups roughly chopped yellow onions; 3 cups roughly chopped celery; 2 cups roughly chopped carrots; 2 cups quartered tomatoes; 5 cloves garlic, bruised; 1 tbsp black peppercorns; 8 sprigs fresh thyme; 2 bay leaves

Vegetable stock is as easy as 1-2-3 and only takes an hour to make! Use this delicious stock in our Leek and Potato Soup with Baby Spinach.

Yield: Makes about 12 cups

April 12, 2020

Vegetable Stock

Ingredients

16 cups water
4 cups roughly chopped yellow onions
3 cups roughly chopped celery
2 cups roughly chopped carrots
2 cups quartered tomatoes
5 cloves garlic, bruised
1 tbsp black peppercorns
8 sprigs fresh thyme
2 bay leaves

Directions

Add all ingredients to a large pot. Bring to a boil over medium-high heat. Reduce heat and gently simmer for 60 minutes.
Strain stock through a sieve into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.