Basic Vegetable Stock
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
| Prep Time: | 15m |
| Cook Time: | 35m |
| Ready in: | 50m |
| Yield: | 6 cups |
| Ingredients | |
| 1 tablespoon olive oil 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 6 sprigs fresh thyme 2 bay leaves 1 teaspoon salt 2 quarts water | |
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- 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.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. 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 . . . Get the idea?
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 37 cal | Total Fat: | 1.4 g | Cholesterol: | 0 mg | |||
| Sodium: | 223 mg | Carbohydrates: | 5.9 g | Fiber: | 2 g | |||
| Protein: | 1.4 g | |||||||
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