Rich Vegetable Stock
Elevate your culinary creations with this Rich Vegetable Stock, the ultimate foundation for soups, stews, and sauces. Packed with fresh, wholesome ingredients like carrots, celery, leeks, and onions—skins on for added depth—this recipe layers flavor with garlic, herbs, and an optional umami boost from mushroom stems. A touch of tomato paste and a gentle sauté help bring out natural sweetness before a long, slow simmer melds everything into a deeply savory broth. Perfectly versatile and easy to make, this vegetable stock is a pantry essential for home cooks who love bold and complex flavors. With just 15 minutes of prep and 90 minutes of simmering, you’ll have a rich, nutrient-packed stock that can be refrigerated or frozen for future use.
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Recipe Information
Ingredients
- 3 medium, chopped carrots
- 3 medium, chopped celery stalks
- 2 large, quartered (leave skin on for color) yellow onions
- 4 whole, smashed garlic cloves
- 1 medium, cleaned and sliced (white and light green parts) leek
- 1 small bunch parsley
- 4 sprigs thyme
- 2 whole bay leaves
- 10 whole black peppercorns
- 1 cup, optional but adds umami mushroom stems
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 12 cups cold water
Instructions
Prepare the vegetables by washing them thoroughly. Chop the carrots, celery, onions, and leek. Leave the onion skins intact to enhance the stock's color.
In a large stockpot, heat the olive oil over medium heat. Add the carrots, celery, onions, garlic, and leeks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to brown slightly.
Add the tomato paste to the pot and cook for an additional 2 minutes, stirring frequently to prevent sticking.
Add the parsley, thyme, bay leaves, black peppercorns, and mushroom stems (if using) to the pot. Pour in the cold water, ensuring all the ingredients are fully submerged.
Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cover partially with a lid, leaving a small gap for steam to escape.
Simmer the stock for 90 minutes, occasionally skimming off any foam or impurities that rise to the surface.
Once the cooking time is complete, remove the pot from the heat. Set a fine-mesh strainer over a large bowl or another pot, and carefully strain the stock. Discard the solids.
Let the stock cool to room temperature. Use immediately or transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 45.3 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 869 mg | 67% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4503 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
