Quick and Easy Vegetable Stock Recipe

20151022-vegetable-stock-vicky-wasik-2.jpg
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
Makes: 4 quarts

Rate & Comment

Ingredients

  • 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

Directions

  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

Notes

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.

This Recipe Appears In