Simple Vegetable Stock
With vegetable stock acting as the main ingredient in a variety of vegetable-based soups, this clean homemade version is a great prepare-ahead stock to have on hand. Able to be stored for 1 week in the fridge, and up to 2 months in the freezer, this is an easy to make vegetable stock thatʼs clean, quick, and inexpensive.
Serves: 10Hands-on: 10 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 1 Tbsp. extra-virgin olive oil
- 1 lb. carrots, washed and roughly chopped
- 1 lb. celery, rinsed thoroughly and roughly chopped
- 1 large yellow onion, skins removed and roughly chopped
- 5 cloves garlic, smashed
- 10 whole black peppercorns
- 1 bay leaf
- 1 gallon purified water
- ¼ cup marinara sauce
- 3 tsp. all-natural sea salt
- In a large stockpot over medium heat, heat olive oil until it runs smoothly. Add carrots, celery, onions, and garlic, and sauté until aromatic and slightly softened, about 4–5 minutes.
- Add peppercorns and bay leaf; stir gently for about 1 minute to heat through. Add the water and tomato sauce. Bring to a boil, reduce heat to low, and cover. Cook for about 1 hour.
- Remove lid, stir, add salt, and continue cooking (without cover) for another 30–45 minutes.
- Set a strainer over a large pot and strain the vegetables from the stock.