Vegetable Stock

Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

0f72d304-d4e2-4120-bd4f-5fe6d1d7406e

Prep Time 20 min
Total Time 1 hr 30 min
Servings 8

Ingredients

8: cups cold water

6: cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)

1: medium onion, coarsely chopped (1/2 cup)

4: cloves garlic, finely chopped

1/2: cup fresh parsley sprigs

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves

2: tablespoons chopped fresh or 2 teaspoons dried thyme leaves

1: teaspoon salt

1/4: teaspoon cracked black pepper

2: dried bay leaves

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
2 Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.