Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 2 tablespoons canola, corn, or olive oil; 6 carrots, chopped; 4 medium onions, peeled and chopped; 8 celery stalks, chopped; 4 tomatoes, quartered; 2 potatoes, chopped; Any other vegetables you have on hand, except green peppers, cauliflower, artichokes, brussels sprouts, broccoli, beets, or spinach; 1 garlic head, peeled of outer skins and cut in half horizontally; 1 bunch parsley; 1 teaspoon peppercorns; 3 bay leaves; 4 1/2 quarts of water; 1 cup white wine

13 ingredients

9 steps

Ingredients

2 tablespoons canola, corn, or olive oil
6 carrots, chopped
4 medium onions, peeled and chopped
8 celery stalks, chopped
4 tomatoes, quartered
2 potatoes, chopped
Any other vegetables you have on hand, except green peppers, cauliflower, artichokes, brussels sprouts, broccoli, beets, or spinach
1 garlic head, peeled of outer skins and cut in half horizontally
1 bunch parsley
1 teaspoon peppercorns
3 bay leaves
4 1/2 quarts of water
1 cup white wine

Directions

1

Heat the oil in a stockpot over high heat.
2

Add all the vegetables except the garlic and parsley, and saute them for 15 minutes, stirring frequently.
3

Add the garlic, parsley, peppercorns, bay leaves, and water.
4

Bring the mixture to a boil, and turn down the heat.
5

Simmer for 35 minutes.
6

Add the wine, and simmer for another 10 minutes.
7

Strain out the vegetables, and let the broth cool.
8

It will keep in the refrigerator, tightly covered, for 1 week.
9

The stock also freezes well; just be sure to leave room in the container for expansion.