Victorious Vegetable Stock
Transform your home-cooking with the bold, nourishing flavors of *Victorious Vegetable Stock*, the ultimate base for soups, stews, risottos, and sauces. This homemade stock is a symphony of fresh vegetables and aromatic herbs, including earthy mushrooms, sweet carrots, and fragrant parsley stems, complemented by thyme, bay leaves, and a touch of black peppercorns. Slow-simmered to perfection, this recipe maximizes natural flavors without artificial additives, making it both wholesome and versatile. With minimal prep time and the ability to store for weeks, this kitchen staple is a sustainable and flavorful upgrade to boxed stocks. Perfect for vegan, vegetarian, or health-conscious cooking, it’s the secret weapon to elevate any recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium, roughly chopped carrots
- 3 roughly chopped celery stalks
- 1 large, quartered yellow onion
- 3 crushed garlic cloves
- 10 whole parsley stems
- 5 whole thyme sprigs
- 2 whole bay leaves
- 1 medium, halved and cleaned leek
- 5 whole or chopped mushrooms
- 10 whole black peppercorns
- 1 teaspoon (optional) sea salt
- 12 cups water
Instructions
Prepare all vegetables by cleaning, peeling, and roughly chopping them into large chunks for even cooking.
In a large stockpot, combine the carrots, celery, onion, garlic, parsley stems, thyme sprigs, bay leaves, leek, mushrooms, black peppercorns, and sea salt (if using).
Pour 12 cups of water over the vegetables and herbs, ensuring they are fully submerged.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let the stock simmer gently.
Skim off any foam or impurities that rise to the surface during the first 10-15 minutes of cooking.
Let the stock simmer uncovered for 45-60 minutes, stirring occasionally to release the flavor from all ingredients.
Once the stock is done, remove the pot from the heat and allow it to cool slightly.
Carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
Taste the stock and adjust seasoning if necessary, adding more salt to taste.
Store the vegetable stock in airtight containers. Keep in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 34.4 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3453 mg | 73% | |
*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.
