Easy Homemade Vegetable Stock Recipe

Ingredients

• 2 large carrots
• 2 stalks celery, including some leaves
• 1 large onion
• 1 tablespoon olive oil
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 large bay leaves
• 1 teaspoon salt
• 2 quarts water

Instructions

1. Prepare all of your fresh ingredients.
2. Roughly chop the carrots, celery stalks, and onion into 1-inch pieces.
3. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped carrots, celery, onion, green onions, garlic cloves, fresh parsley, thyme sprigs, and bay leaves. Cook, stirring occasionally, until the vegetables start to soften and develop a light golden-brown color, about 5 to 10 minutes.
4. Season with salt. Pour in the water and bring the mixture to a rapid boil. Reduce the heat to low, and let simmer gently, uncovered, for approximately 30 minutes to extract maximum flavor.
5. Carefully strain the vegetable stock through a fine-mesh sieve or cheesecloth-lined colander to remove the solids. Discard the cooked vegetables.
6. Use immediately in your favorite recipes, or let cool completely before storing. Enjoy!

Nutrition

• Calories: 37 kcal
• Fat Content: 1 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 227 mg
• Protein Content: 1 g
• Carbohydrate Content: 6 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g