When you discover how quick & delicious homemade vegetable stock is, you will forget about the bland version in the grocery store. My tasty stock recipe is seasoned with fresh vegetables and savory herbs & spices. Use it for any of your recipes that requires stock. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Easy Vegetable Stock Easy Vegetable Stock Recipe | CHEFBear.net PT1H50M Serves 8 5 Medium Sweet Onions 5 Medium Carrots 2 Large Tomatoes 5 Medium Green Bell Peppers 3 Small Turnips 2 Tablespoons Extra-Virgin Olive Oil 8 Medium Celery Stalks 3 Cloves Garlic 3 Whole Cloves 1 Whole Bay Leaf 6 Whole Black Peppercorns 1 Small Bunch Fresh Parsley 1 Gallon Water Preheat oven to 450 degrees. In a roasting pan, arrange onions, carrots, tomatoes, bell peppers, and turnips. Drizzle with olive oil and toss veggies to coat evenly. Bake, stirring periodically until veggies are browned and onions start to caramelize, about 1 hour. In a large stockpot over medium-high heat, bring browned veggies, celery, garlic, cloves, bay leaf, peppercorns, parsley and water to a boil. Reduce heat to low and cook uncovered until the stock has reduced by half, about 30 minutes. Use a colander to strain the stock into a large bowl. Reserve the simmered veggies for another recipe. Store stock in a sealed container up to 4 days in the refrigerator or up to 4 months in the freezer.

Easy Vegetable Stock

Easy Vegetable Stock Recipe


When you discover how quick & delicious homemade vegetable stock is, you will forget about the bland version in the grocery store. My tasty stock recipe is seasoned with fresh vegetables and savory herbs & spices. Use it for any of your recipes that requires stock.

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Recipe Information

Flavor Profile

American

Protein

Vegetables

Category

Soups

Serves

8

Total Time

1 Hour 50 Minutes

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Ingredients

      • 5 Medium Sweet Onions (Quartered)
      • 5 Medium Carrots (Diced)
      • 2 Large Tomatoes (Cored)
      • 5 Medium Green Bell Peppers (Diced)
      • 3 Small Turnips (Cubed)
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 8 Medium Celery Stalks (Chopped)
      • 3 Cloves Garlic
      • 3 Whole Cloves
      • 1 Whole Bay Leaf
      • 6 Whole Black Peppercorns
      • 1 Small Bunch Fresh Parsley (Chopped)
      • 1 Gallon Water

Directions

  1. Preheat oven to 450 degrees.
  2. In a roasting pan, arrange onions, carrots, tomatoes, bell peppers, and turnips. Drizzle with olive oil and toss veggies to coat evenly. Bake, stirring periodically until veggies are browned and onions start to caramelize, about 1 hour.
  3. In a large stockpot over medium-high heat, bring browned veggies, celery, garlic, cloves, bay leaf, peppercorns, parsley and water to a boil. Reduce heat to low and cook uncovered until the stock has reduced by half, about 30 minutes.
  4. Use a colander to strain the stock into a large bowl. Reserve the simmered veggies for another recipe. Store stock in a sealed container up to 4 days in the refrigerator or up to 4 months in the freezer.



Nutrition & Cost Facts

Calories

148 kcal

Carbs

27 g

Fat

4 g

Protein

3 g

Cost Per Serving

$1.17

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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