Print Options:

Homemade Vegetable Stock

Yields4 ServingsPrep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Homemade Vegetable Stock

 ¼ cup Olive oil
 2 Large onionspeeled and cut into chunks
 4 Cloves garlicpeeled and smashed
 3 Large carrotscut into chunks
 3 Stalks celerycut into chunks
 1 pt Wateror enough to cover the vegetables in the pan
 8 Sprigs fresh thyme
 4 Sprigs fresh rosemary
 1 Bay leaf
 1 handful whole fresh parsley
 ½ handful whole peppercorns
1

Add olive oil to a large stockpot and heat over medium-high heat.

2

Add onions, garlic, carrots, and celery to the heated olive oil and sauté for 5 or 6 minutes, or until the flavour is released.

3

Add enough water to cover the vegetables, followed by thyme, rosemary, bay leaf, parsley, and peppercorns.

4

Heat mixture over medium-high heat until it just about boils, and then reduce heat to low-medium.

5

Give it a quick stir and simmer, uncovered, for about an hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavour will be).

6

Place a colander over a large pot in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.

7

Discard the solids and allow liquid to cool completely before transferring to freezer-safe storage containers, then freeze until ready to use.

Nutrition Facts

Serving Size cups

Servings 4