Vegetarian Stock


Summary: This is a great stock that you can make and freeze into quart bags. The bags don’t take up a lot of room if you freeze them while they are laying down. I often use this in place of chicken stock. I have to confess that I also use dried herbs if I don’t have the fresh.


  • 1 tablespoon olive oil (optional)
  • 1 large onion 2 stalks celery, including some leaves
  •  2 large carrots
  • 1 bunch green onions, chopped
  •  8 cloves garlic, minced
  • 8 sprigs fresh parsley, you can use dry
  • 6 sprigs fresh thyme, dry is okay
  • 2 bay leaves
  • 1 teaspoon salt
  • 2 quarts water


  1. Chop scrubbed vegetables into 1-inch chunks.
  2. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  3. Heat oil in a soup pot.
  4. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
  5. Cook over high heat for 5 to 10 minutes, stirring frequently.
  6. Add salt and water and bring to a boil.
  7. Lower heat and simmer, uncovered, for 30 minutes.
  8. Strain. Discard vegetables.

Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings

Cooking time (duration): 45

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Meal type: dinner

Culinary tradition: USA (General)

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