Vegetable Stock

  • prep time30 min
  • total time 75 min
  • serves 4

Chuck's homemade vegetable stock is so delicious and full of flavor that it’ll make you forget all about the store-bought stuff.

30 Ratings
Directions for: Vegetable Stock


2 Tbsp olive oil

2 onions, quartered

2 heads of garlic, crushed

1 large leek, roughly chopped

4 celery stalks & leaves, roughly chopped

6 carrots, chopped

2 parsley roots & leaves, chopped

¼ cup ketchup

1 Tbsp of whole black peppercorns

inch Enough water to cover


1. In a large stockpot, heat the oil over medium heat.

2. Lower the heat, add all the vegetables and cook for about 5 minutes or until the vegetables are slightly colored. Add the ketchup, the peppercorns, the herbs and the water.

3. Bring to a boil, lower heat and simmer for about 30 to 45 minutes.

4. Strain, cool and refrigerate. Perfect for soups, sauces or risotto.

5. Cook’s note: Vegetable stock only needs to simmer for 30 to 45 minutes to extract the maximum flavor from vegetables. In fact, quality can actually start to diminish beyond a certain point if the vegetables are simmered for too long.

See more: Soup, Vegetables, Vegetarian, Winter, Fall

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