Basic Vegetable Stock

If you want an earthier flavor, add mushrooms.

Serves: 16Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 16


  • 2 lbs. yellow onions, peeled and roughly chopped
  • 1 lb. carrots, peeled and roughly chopped
  • 1 lb. celery (stalks only), trimmed and roughly chopped
  • 6 quarts water
  • ½ cup chopped parsley stems
  • 1 tsp. fresh thyme leaves
  • 2 bay leaves
  • 15 peppercorns
  • 1 Tbsp. salt


  • Bring the onions, carrots, celery, and water to a boil in a large pot over medium-high heat. Reduce the heat to medium, and cook the stock for 1½ hours.
  • Add the parsley, thyme, bay leaves, and peppercorns, and cook for 45 minutes. Season the stock with the salt.
  • Remove the pot from the heat; strain and reserve the liquid stock. Allow the stock to cool.
  • Freeze the stock in freezer-safe containers until you are ready to use it.