Vegetable Stock Recipe

Servings: 1 gallon

This is a simple preparation that is well rounded in flavor. Use this stock as is for broth based soups or reduce the finished product for a rich, vegetable flavored liquid that can be added to any recipe that can use a little depth of flavor.


  • 5 peeled carrots, cut into 2 inch pieces
  • 2 large yellow onions, cut into large chunks
  • 1 celery stalk, cut into 2 inch pieces
  • 1 fennel bulb, cut into large chunks
  • 2 Granny Smith apples, cut into quarters, seeds and stems removed
  • 12 small brown mushrooms, wiped clean and cut in half
  • 4 large garlic cloves, peeled
  • 6 Roma or medium round tomatoes, cut in half
  • 8 whole black peppercorns
  • 1 dry bay leaf
  • 3 sprigs fresh thyme
  • Stems from 1/2 bunch parsley
  • 1 gallon water


  1. Place all ingredients in a large pot and bring to a rapid simmer over high heat.
  2. Reduce heat so that stock remains at a steady, medium simmer.
  3. Cook for 1 hour.
  4. Strain stock through a cheesecloth lined strainer.

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