Vegetable Stock Recipe


Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Cold water3 Quart
 Carrot1 , peeled and chopped
 Potato1 , peeled and chopped
 Onion1 Large, chopped
 Celery ribs3 , chopped
 White of leek1⁄2 , chopped
 Tomato1 Small, chopped
 Salt1 Tablespoon (To Taste)
 Garlic2 Clove (10 gm), peeled
 Chopped parsley1 Teaspoon
 Black peppercorns1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 401 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6109.9 mg254.6%

Total Carbohydrates 93 g31.1%

Dietary Fiber 15.8 g63.2%

Sugars 24.6 g

Protein 11 g22.6%

Vitamin A 256.7% Vitamin C 162.9%

Calcium 31.9% Iron 25.4%

*Based on a 2000 Calorie diet


1. In a large saucepan, bring 1 cup of the water to a boil over medium-high heat. Add the carrot, potato, onions, celery, leeks, tomatoes, and salt. Cook for 5 minutes, stirring occasionally.
2. Add the remaining 11 cups water to the pan, along with the garlic, parsley, and peppercorns. Bring to a simmer, reduce the heat to low, and simmer gently for 2 hours.
3. Strain the stock through a fine sieve into a bowl. Discard the vegetables. Let cool for 1 hour, and then pour the stock through a fine sieve again.
4. To store, cool, cover, and refrigerate for up to 3 days or freeze in 1 -cup quantities (for ease of use) for up to 3 months.