• Servings 2 quarts
  • Prep 15 min
  • Cook 120 min
  • Cuisine
  • Skill Level

Quick and Easy Vegetable Stock


  • 1/2 lb carrots
  • 2 medium onions, chopped with skin on
  • 4 scallions, chopped
  • 1/2 lb leeks
  • 2 ribs celery
  • 3 tbs butter
  • 10 cups cold water
  • Bouquet garni (2 sprigs parsley, ┬ábay leaf, 2 springs thyme tied in cheese cloth)

This stock is wonderful for vegetarian soups and stews.


  • Slice all vegetables and add to a stock pot along with the butter and saute until tender, but not browned.
  • Cover with the water and bring slowly to a boil, skim well with a fine mesh strainer and add the bouquet garni.
  • Simmer for 2 hours or until the liquid is reduced to 8 cups.
  • Strain stock through a fine mesh strainer.
  • Store in refrigerator or freeze.

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