Vegetable Stock or Vegetable Broth
Quick and easy homemade vegetable stock featuring a ton of vegetables and flavor.
Servings 2 Quarts
Calories 185kcal
Cost $4
Ingredients
VEGETABLE STOCK
- 1 tbsp olive or avocado oil
- 2 onions, any color
- 3 stalks celery
- 3 sticks carrots
- 1 bunch green onions
- 8 cloves garlic, minced
- 10 sprigs parsley
- 8 sprigs fresh thyme
- 3 bay leaves
- 2 qt filtered water *Note 1
ADDITIONS TO MAKE VEGETABLE BROTH
- 1 tsp salt
- 1 tsp black peppercorns
Instructions
- Chop the vegetables into small pieces and set aside.
- Heat a large stockpot over medium-high heat. Add the olive oil, onions, celery, carrots and green onions and heat for 8-10 minutes, stirring frequently.
- Stir in the garlic, parsley, thyme and bay leaves and heat for 1 minute.
- IF MAKING VEGETABLE STOCK: Add the water and bring to a rapid boil.IF MAKING VEGETABLE BROTH: Add the peppercorns, salt and water and bring to a rapid boil.
- Turn down the heat to medium low and simmer for minutes, uncovered.
- Remove from the heat and let cool. Pour the stock through a cheesecloth or strainer, placed over a large bowl, to remove the vegetables and food bits. Discard the solids or store for another use.
- Transfer to an airtight container and store for up to 7 days in the refrigerator or up to 6 months in the freezer.
Notes
Note 1- Feel free to use regular tap water if that's what you access to.
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 773mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16311IU | Vitamin C: 35mg | Calcium: 172mg | Iron: 2mg
