Vegetable Stock
My homemade stock makes my soups taste incredibly better since stock is an important base ingredient in soup.
Ingredients
- 1 tablespoon oil, see option 1 below
- 2 onions, chopped
- 4 celery ribs and leaves, chopped
- 5 carrots, chopped
- 4 garlic cloves, peeled and smashed
- 1 leek, sliced, see Notes
- 2 dried bay leaves
- 1 tablespoon whole black peppercorns
- 1/2 bunch fresh parsley, stems and leaves
- 1 fresh rosemary sprig
- 2 fresh thyme spigs
- kosher salt, if desired
Instructions
Option 1:
- In a large stockpot or Dutch oven over medium-high heat, heat the tablespoon of oil.
- Once the oil is hot, add the vegetables only (onions through leek).
- Cook over medium-high heat until slightly softened, stirring often, approximately 6 to 8 minutes.
- Add the remaining ingredients (bay through thyme).
- Add cold, filtered water to cover by 2 inches.
- Turn the heat to high and allow the water to come to a boil. Lower heat to a simmer.
- Partially cover the pot with a lid and simmer the stock for 1 to 2 hours.
- Remove the pot from the heat, remove the lid, and allow the stock to cool for 30 minutes.
- Skip down to "Strain" instructions.
Option 2:
- Place all the ingredients listed above in a large stockpot or Dutch oven.
- Add cold, filtered water to cover the vegetables by 2 inches.
- Turn the heat to high and allow the water to come to a boil, then lower the heat to a simmer.
- Partially cover the pot with a lid and simmer the stock for 1 to 2 hours.
- Remove the pot from the heat, remove the lid, and allow to cool for 30 minutes before straining.
- See "Strain" directions below.
Strain:
- Line a large colander with at least 2 layers of cheesecloth.
- Place the lined colander inside a slightly larger pot or bowl that can hold the amount of cooked stock. You can do this in batches as necessary.
- Very carefully pour the stock into the lined colander and strain out the stock solids. Discard the vegetables and herbs. They have given their all.
- Allow the stock to cool to almost room temperature (but not more than 2 hours at room temperature) before storing in freezer-safe or refrigerator-safe containers. If you choose to can your stock, please, follow canning guidelines to safely can/process your stock. Ball has an informative website for you to check out.
Notes
Leeks… Very undervalued vegetable. They look like scallions on steroids, times 10. But they have a nice flavor and texture all of their own. Be sure to rinse them before adding them to your food. Leeks are grown in sandy soil, so giving them a good rinse-over will benefit your food – no grittiness.
Curious how to clean them? Trim the leek of their green leaves and roots. Slice the leek down the middle longways. Then lay the flat side down and slice them the width you need. Fill a medium-sized bowl ¾ full of water. Using your fingers, separate the sliced leeks over the water so the layers are separated. Give a good swish or two, then allow them to sit for a minute or more. The dirt will fall to the bottom and the nice clean leeks stay afloat. I use a slotted spoon or “spider” to remove them from the water. If the leeks need to be dry, scatter the clean leeks on a dish towel and gently dab them dry. If your recipe can use them with a little moisture on them, scoop them from the water and put them right into your pot. Easy and even a little fun. (I’m sure this goes without saying, but discard your dirty water.)
You could use dried herbs here if fresh are not available.
The nutritional chart does not include added salt. The small amount of salt in the chart is from natural sodium in vegetables.
Nutrition Facts
Vegetable Stock
Amount per Serving
Calories
65
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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