Basic Vegetable Stock Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC VEGETABLE BROTH



Basic Vegetable Broth image

You can use this easy homemade vegan vegetable broth in recipes calling for broth or stock of any kind, including soups, sauces, and gravies.

Provided by Jolinda Hackett

Categories     Soup     Ingredient

Time 1h10m

Number Of Ingredients 11

2 stalks celery (chopped)
1 medium potato (chopped into large chunks)
1 carrot (chopped)
1 onion (chopped)
4 ounces mushrooms (chopped in half), optional
3 to 4 cloves garlic (crushed or whole)
8 cups water
1 tablespoon soy sauce
3 bay leaves
Dash salt
Dash pepper

Steps:

  • Gather the ingredients.
  • Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
  • Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
  • Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.

Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 87 mg, Sugar 1 g, Fat 0 g, ServingSize 2 quarts (16 servings), UnsaturatedFat 0 g

VEGETABLE STOCK



Vegetable stock image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Time 2h5m

Yield 1 litre

Number Of Ingredients 8

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium

QUICK AND EASY VEGETABLE STOCK RECIPE



Quick and Easy Vegetable Stock Recipe image

When making vegetable stock, you only need to simmer it for 30 to 45 minutes to extract the maximum flavor from the veggies and other aromatics.

Provided by Danilo Alfaro

Categories     Ingredient     Soup

Time 1h

Yield 16

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, peeled and chopped (skin optional)
1 medium leek , white and green parts; rinsed and chopped
1 medium carrot, peeled and chopped
1 medium parsnip, chopped
1 medium rib celery, chopped
3 cloves garlic, peeled and crushed
1 cup white wine
1 gallon cold water
For the Sachet Dépices:
1 bay leaf
1/2 teaspoon dried thyme
3 to 4 sprigs parsley
3 to 4 whole black peppercorns

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
  • Lower the heat, add the onion, leek, carrot, celery, parsnip, celery, and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
  • Add the wine and reduce until the liquid is about three-fourths evaporated.
  • While the liquid is evaporating, create the sachet d'épices . Combine the bayleaf, thyme, parsley, and black peppercorns in a cheesecloth and tie with butchers twine.
  • Add the water and sachet d'epices and bring to a boil, then lower to a simmer. Simmer for 30 to 45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
  • Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.

Nutrition Facts : Calories 46 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Fat 2 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 2 g

BASIC VEGETABLE BROTH (SLOW COOKER)



Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories     Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

  • Place all ingredients in slow cooker with 7 cups water.
  • Cook on low heat until vegetables are tender, about 6 hours.
  • Strain into large bowl, pressing vegetables to extract liquid.
  • Let cool 30 minutes.
  • Refrigerate uncovered until cool.
  • Cover and refrigerate for up to 3 days or freeze for up to 1 month.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

BASIC VEGETABLE BROTH



Basic Vegetable Broth image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

  • Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

More about "basic vegetable stock recipes"

BASIC VEGETABLE STOCK | COOK FOR YOUR LIFE
basic-vegetable-stock-cook-for-your-life image
2015-08-31 Cut the tender parts off the dark leek tops into 3-inch lengths. In a 7-quart pot, cover the leeks, onions, carrots, turnips, potatoes, celery, bay leaf, …
From cookforyourlife.org
3.8/5 (8)
Estimated Reading Time 2 mins
Category Basics, Soups
Calories 34 per serving
  • Stud each onion half with two cloves. Cut the white part of the trimmed leeks into three equal lengths, then in half lengthwise. Set aside. Cut the tender parts off the dark leek tops into 3-inch lengths.
  • In a 7-quart pot, cover the leeks, onions, carrots, turnips, potatoes, celery, bay leaf, peppercorns, parsley and black peppercorns with enough water to completely cover the vegetables by an inch or so.
  • Taste for salt and adjust the seasoning. Strain the stock and let cool. Discard the stock vegetables. Use immediately or bag and freeze.


VEGETABLE STOCK | BASIC RECIPE - RECIPES FROM ITALY
vegetable-stock-basic-recipe-recipes-from-italy image
2016-05-16 Vegetable stock recipe is a basic preparation in Italian Cuisine, made with water and vegetable, usually parsley, tomatoes, celery, carrot, …
From recipesfromitaly.com
5/5 (3)
Total Time 1 hr 15 mins
Category Basic Recipes
Calories 73 per serving


EASY HOMEMADE VEGETABLE BROTH (READY IN 45 MINUTES)
easy-homemade-vegetable-broth-ready-in-45-minutes image
2019-01-22 Easy Homemade Vegetable Broth Recipe. Servings: 6 cups. Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. Easy …
From primaverakitchen.com
4.4/5 (5)
Total Time 55 mins
Category Soup
Calories 50 per serving
  • Add the water, bay leaves, parsley, and thyme. Bring to a boil and then reduce heat to low and simmer, partially covered, for 45 minutes.


BASIC VEGETABLE STOCK RECIPE - LORNA J. SASS | FOOD & WINE
2013-12-07 Let the stock cool slightly. Strain the stock, pressing the vegetables against the side of the strainer with a large spoon to extract all the liquid. Let cool completely, then …
From foodandwine.com
Servings 7
  • Bring the water to a boil in the pressure cooker while you trim and cut the vegetables. Add all the ingredients to the pot. (Do not go over the maximum fill line indicated by the manufacturer.) Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Let the stock cool slightly. Strain the stock, pressing the vegetables against the side of the strainer with a large spoon to extract all the liquid. Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.


SIMPLE VEGETABLE STOCK RECIPE | MYRECIPES
2009-10-20 Step 1. Cut off pointed end of garlic just to expose cloves. Advertisement. Step 2. Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, …
From myrecipes.com
5/5 (2)
Calories 6 per serving
Servings 7
  • Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.


BASIC VEGETABLE STOCK, THE MOST IMPORTANT RECIPE TO HAVE ...
2019-10-30 Basic vegetable stock recipe. Print Pin Comment. Prep Time: 10 minutes. Cook Time: 2 hours. Total Time: 2 hours 10 minutes. Ingredients. 1 liter 4 cups + ¼ cup water; 1 …
From haricoco.com
Estimated Reading Time 2 mins
  • Put all the ingredients in a large pot. Bring to the boil, and turn down the heat to a steady simmer. Leave for 1,5 hours.


BASIC VEGETABLE STOCK | COOKSTR.COM
2016-02-23 Instructions. 1. In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water. Cover and cook on Low for …
From cookstr.com
Category Cookstr Recipes
Estimated Reading Time 2 mins
  • 1. In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water. Cover and cook on Low for 8 hours or on High for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container. VARIATION
  • To enhance 8 cups (2 l) Basic Vegetable or prepared stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste, 1 tsp (5 ml) celery seeds, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.


BASIC VEGETABLE STOCK RECIPE - VEGETARIAN TIMES
2002-01-03 1. In large pot or stockpot, add 7 cups water and all ingredients. Bring to a boil, uncovered. 2. Reduce heat, and simmer, partially covered, …
From vegetariantimes.com
Servings 5
Category Soups & Stews


SUPER-SIMPLE VEGETABLE BROTH RECIPE | EATINGWELL
2016-06-03 Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve.
From eatingwell.com
5/5 (2)
Total Time 2 hrs
Category Healthy Vegetarian Soup & Stew Recipes


QUICK AND EASY VEGETABLE STOCK RECIPE - SERIOUS EATS
2015-11-04 Fill a large pot with 4 quarts of water and add carrots, celery, onion, garlic, and herbs. Bring to a low boil over high heat, then reduce to a simmer and let cook for at least 20 minutes and up to 40. Strain and use as needed. Featured Video.
From seriouseats.com
5/5 (3)
Total Time 30 mins
Category Soups And Stews, Soup
Calories 4 per serving


HOW TO MAKE AN EASY HOMEMADE VEGETABLE BROTH RECIPE
2015-01-31 Pour the cold water overall. The water should be about 1 to 2 inches above the vegetables, so add more if necessary. Bring the stock mixture to a boil. Reduce the heat to low or medium-low to maintain a simmer. Simmer for 1 1/2 hours, or until flavorful. Remove the vegetables to a bowl and strain the liquids through a cheesecloth-lined fine ...
From thespruceeats.com
4.4/5 (14)
Total Time 2 hrs
Category Soup, Ingredient
Calories 100 per serving


HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS | ALLRECIPES
2020-05-14 Credit: Meredith. Try my recipe for Vegetable Scrap Stock. This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor. With a basic formula of 2 cups chopped vegetable scraps to make 1 quart of ...
From allrecipes.com
Estimated Reading Time 5 mins


BASIC VEGETABLE STOCK RECIPE, HOMEMADE QUICK INDIAN ...
2021-01-25 For basic vegetable stock. To make the basic vegetable stock, boil 3 cups of water in a deep non-stick pan. Add the cauliflower, onions, cabbage, carrots and celery and boil on a high flame for 10 minutes. Strain the water using a strainer and discard the vegetables. Use the basic vegetable stock as required.
From tarladalal.com


OLD-FASHIONED VEGETABLE BEEF SOUP (EASY RECIPE) - INSANELY ...
2022-02-04 Directions. In a large pot over medium heat, combine the beef broth and beef stew cubes. Bring the broth to a boil and reduce the heat to low. Let it simmer until the beef is fork-tender, about 45 minutes to 1 hour. Add the canned corn, green beans, tomato sauce, and tomato paste to the pot and mix to combine.
From insanelygoodrecipes.com


VEGETABLE BROTH RECIPES | SWANSON®
For screen reader problems with this website, please call 1-844-995-5545.
From campbells.com


8 BASIC STOCK RECIPES
2022-02-04 8 Basic Stock Recipes One of the key tools for great weeknight cooking lies in a magical ingredient: stock! We gathered eight tried-and-true stock recipes to boost any recipe you tackle. By. Rachel Knecht. Rachel Knecht. Rachel began testing recipes for Simply Recipes in 2018. She started her food blog in 2017 and taught children's baking classes around …
From simplyrecipes.com


BASIC VEGETABLE STOCK RECIPE | JAMES BEARD FOUNDATION
Recipes. Basic Vegetable Stock. Rachael Mamane "Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods" Search Recipes. Go “This basic vegetable stock sweats the vegetables in the stockpot before adding the liquid. Processing the vegetables into smaller pieces lessens simmering time and …
From jamesbeard.org


BASIC VEGETABLE STOCK RECIPE - HEALWITHFOOD.ORG
Recipe Basic Vegetable Stock Recipe (Easy) Yields: 4 cups. Vegetable stock is an excellent substitute for chicken stock and a great base for vegetarian and non-vegetarian soups, stews and sauces. This vegetable stock is super easy to make, and it is a great way to use up any extra onions, carrots, and celery you may have in your fridge. The stock can be stored in the fridge …
From healwithfood.org


BASIC VEGETABLE STOCK | RECIPES WIKI | FANDOM
This is a basic stock that may be used in place of water in almost any recipe. It's a good way to use up vegetables that less than fresh. 7 cups water 1 large onion, chopped 1 large carrot, sliced 2 large celery ribs, sliced 1 medium potato, scrubbed and diced 1 cup coarsely shredded white cabbage salt 2 teaspoons Italian herbs Place all the ingredients in a large soup pot. Bring to a …
From recipes.fandom.com


THE ONLY VEGETABLE BROTH RECIPE YOU’LL EVER NEED | THE ...
1 day ago Fortunately, it’s really easy to make this healthy vegetable broth at home. It’s packed with veggies and nutrients and has zero added salt, making it the ideal ingredient for your favorite recipes that call for veggie broth. Keep in mind that this recipe is really versatile, and you can really use any vegetables you have on hand for this. The more variety, the better! Just be …
From thepaleodiet.com


Related Search