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Vegetable Stock

  • Author: Carol Green
  • Total Time: 2 hours 20 minutes
  • Yield: 3/4 Gallon 1x


Vegetable stock is designed to be cooked relatively quickly. It is a great way to use up leftover vegetable scraps in the kitchen




½ to ¾ Gallon Filtered water

Approximately 8 cups of carrot, onion, celery, leeks, tomato, parsley stems and /or        mushroom stems, if available

2    cloves garlic, smashed

Peppercorns, bay leaf, herbs (optional)

1     tablespoon oil.


  • Heat the oil in a large saucepan and sauté the vegetables until browned.
  • Add the seasonings, cover in water.
  • Allow to simmer for two hours
  • Strain and use in recipe, can be frozen
  • Prep Time: 20 Mins
  • Cook Time: 2 Hours