Quick and Easy Vegetable Stock Recipe

Photograph: Vicky Wasik

Why It Works

  • This basic recipe gives you a workhorse stock in minutes.
  • The stock relies on just three main ingredients, but can be customized according to whatever you have.

Stock-making is often an involved process, requiring, at the very least, a special shopping trip and some simmering time. But when you can't put in that kind of effort, this basic vegetable stock will work wonders. It's quick and easy, and far better than store-bought vegetable stock or a flavorless alternative like water.

Recipe Facts

Active: 10 mins
Total: 30 mins
Serves: 16 servings

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  • 4 medium carrots, peeled and roughly diced

  • 4 stalks celery, roughly diced

  • 2 large onions, roughly diced

  • 4 medium cloves garlic, smashed

  • Sprigs of fresh parsley, thyme, and/or a dried bay leaf


  1. Fill a large pot with 4 quarts of water and add carrots, celery, onion, garlic, and herbs. Bring to a low boil over high heat, then reduce to a simmer and let cook for at least 20 minutes and up to 40. Strain and use as needed.

Special equipment

Large pot


In this recipe, the specific vegetables used and the amounts called for don't need to be strictly followed. Carrots, onion, and garlic, at the very least, are needed. Celery is good to add, as are leeks and fennel if you have them. No need to measure the water exactly, either: Just cover the aromatic vegetables with a generous amount, and this stock will come out fine.

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Nutrition Facts (per serving)
6 Calories
0g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 6
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 3%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 33mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)