Vegetable Stock

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.
Martha Stewart Living, April 2011
  • Yield Makes 6 cups
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  • 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
  • 2 carrots, cut into 1-inch rounds
  • 1 small onion, cut into 1-inch pieces
  • 3 garlic cloves
  • 8 cups water
  • 5 flat-leaf parsley sprigs
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 2 teaspoons whole black peppercorns, crushed


  1. Cook leeks, carrots, onion, and garlic, covered, stirring occasionally,
    in a medium saucepan over medium heat for 10 minutes.

  2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Cook's Note

Stock can be refrigerated for up to 2 days or frozen for up to 3 months.

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