Vegetable Stock


olive oil
2 carrots
2 celery stalks
1 onion
1 leek (white part and some of green)
2 cloves of garlic
fresh parsley
2 bay leaves
salt & pepper to taste
8 cups water


First off, use good quality vegetables. As Ms. Madison says in her excellent introduction to stock-making, the stockpot is not the place for old rotten vegetables. If you wouldn’t eat it raw, don’t put it in your pot.

Chop up your veggies into nice, evenly sized dice (except the garlic, just crush the garlic cloves).

Pour a small pool (about 2 T.) oil into your stock pot over medium-high heat. When warmed, add all your ingredients and cooked until onions are softening and everything’s getting nice and browned. This early cooking part is what gives depth to your stock.

Once you’ve got a nice bit of brown on the bottom of your pot, add 8 cups of water. Bring to a boil, then simmer, covered, for approximately 45 minutes. The stock will be a nice golden color. Strain out veggies, salt to taste (taste it before you salt, then after, notice the difference!), and that’s it. At this point I like to freeze it in 2 c. batches in freezer bags.

Yield: approximately 6 cups

This recipe is more or less from Vegetarian Cooking for Everyone by Deborah Madison.