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Vegetable Stock
1 gallon Cold Water
4 Tomatoes, seeded and coarsely chopped
4 Celery stalks, thickly sliced
3 Carrots, peeled 7 thickly sliced
2 Onions, cut into wedges
2 Leeks, white part only, washed & thickly sliced
2 Turnips, peeled and cut into wedges
1 Red or Green Bell Pepper, stemmed, seeded & cut into chunks
1 Zucchini, ends trimmed & thickly sliced
3 Garlic Cloves
2 sprigs Italian Parsley
1 tablespoon Fresh Thyme or 1 teaspoon Dried Thyme
2 Bay Leaves
10 Whole Black Peppercorns


1. Add cold water, chopped tomatoes, sliced celery, sliced carrots, chopped onion, sliced leek, chopped turnip, bell pepper chunks, and sliced zucchini to stockpot.

2. Stir in garlic cloves, parsley sprigs, thyme, bay leaves, and whole peppercorns.

3. Bring to a gentle boil over medium high heat.

4. Reduce heat to low.

5. Simmer 2 hours.

6. Strain stock through cheesecloth. Discard solids.

7. Ready to use, or cool to room temperature before chilling of freezing.

Preparation Time: Serves:
Recipe Origin: United States
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