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Vegetable Stock

Season: Fall, Spring, Summer, Winter,

Meal: Dinner, Lunch,

Protein: None

Ingredients: Carrot, Frozen Vegetables, Garlic, Onion, Spices,

Ingredients
  • 2 Tbsp tomato paste
  • 2 tsp low-sodium soy sauce (optional)
  • 5 cups of vegetables or vegetable scraps (can be frozen)
  • 3 cloves garlic, smashed
  • 1/2 - 3/4 fresh herbs and stems (parsley, sage, thyme) OR 2-3 Tbsp dried herbs
  • 1 bay leaf (optional)
  • 8-10 cups of water
  • Black pepper, to taste
Directions
  1. Add all ingredients to a large pot. Stir to combine.
  2. Bring to a boil over high heat.
  3. Once boiling, lower the heat to low and continue cooking for 1 hour.
  4. Turn off the heat and allow the stock to cool for 30 minutes.
  5. Carefully strain stock through a fine strainer and divide into freezer safe containers.