- Spanish onions3
- Carrots 1 1/2 lbs
- Celery1 1/2 lbs
- Garlic Cloves4
- Diced tomatoes2 Cups
- Black peppercorns1/4 Cups
- Thyme leaves2 Tablespoons
- Parsley /parsley stems1/2 Cups
- Whole bay leaves8
- Olive Oil2 Tablespoons
- Water50 Milliliters
A good hearty vegetable stock is a great way to add depth to any soup or sauce. You can really most vegetables into a stock to create different flavors. The following recipe is a basic vegetable stock that consists of basic mire poix vegetables and some herbs and spices most people have in their cabinets. I wouldn’t stress the the amount of vegetables or water too much, as long as there’s not a ton of water and little vegetables you will be good!
1: Add all your ingredients to a big stock pot. Some people like to use a sachet for the herbs and spices, but if you do not have any cheese cloth on hand, you can just toss it all in there and strain it later.
2: Add water to the pot and bring to a boil. Lower heat to a gentle boil and let it go for 30-45 minutes.
3: Once your stock has been on for 30-45 minutes, turn off the stove and let cool. Once the stock is completely cooled down, strain into a separate vessel for later use. Discard the veggies.