Quick Veggie Stock

I’m sure there are oodles of veggie stock recipes out there that are superior to the one I’m about to share, but in the spirit of “simply living well,” I’m sharing a very simple, approachable veggie stock that I made last night.  The ingredients are based on what I had in the fridge, thus quite a random array of goodies.  I would recommend using a few carrots and/or turnips, as well, if you have them.


1-2 large onions, skin on cut in quarters

cut-off end of one bunch of celery

~3-4 celery stalks with leaves

a couple cabbage leaves

broccoli stem

1 shallot

3 cloves garlic, skin on cut in half

4-5 mushrooms

handful of parsley (stems and leaves)

~10-12 peppercorns

~1 tsp dried thyme (fresh is ideal)

~1 tsp dried dill (fresh is ideal)

~pinch of red pepper flakes

how to

throw all ingredients into dutch oven or any large pot, add ~ 3 quarts of water (make sure all veggies are immersed in liquid)

do not bring to a boil, rather a heavy simmer * why? this will prevent all the delicious aromas/tastes from evaporating away.

let simmer for about an hour.

pour broth through a strainer * discard or compost veggie matter * add about 1/2 teaspoon of salt to stock

easy, right?

i’d love to hear how you’d modify this recipe to make it even tastier!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s