Vegetable Stock

Prepared By: Chef Mary Bass, WIC Cooking Class January 15, 2020
Preparation time 10 min
Cooking Time 30 min
Ready In 40 min
Level of DifficultyEasy
Servings2
Ingredients
1 tablespoon olive oil1 large onion2 stalks celery, including some leaves2 large carrots1 bunch green onions, chopped8 cloves garlic, minced8 sprigs fresh parsley6 sprigs fresh thyme2 bay leaves2 quarts water
Directions

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

Photo by Jenvit