Simple Vegetable Stock

Stop buying store bought stock filled with preservatives and make your own with this quick and easy recipe.

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Servings: 8

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

1 or 2 onions (skins on)

4 celery ribs

2 or 3 carrots or 15 baby carrots

5 to 10 mushroom stem ends (save the mushrooms for a stuffed mushroom recipe)

any amount of of parsley, cilantro, sage, and/or rosemary

1 bay leaf

1 tsp peppercorns

10 cups filtered water


1Fill large pot with filtered water

2Add in all your ingredients

3Bring to rolling simmer (do not boil)

4Cover and simmer for an hour(ish)

5Remove vegetables with slotted spoon (compost or toss out)

6Let stock cool

7Strain soup through cheese cloth and sieve

8Enjoy right away or freeze for up to 3 months

Additional Notes

This recipe requires a large 10-cup pot but you can also use a smaller pot and cut the recipe in half.

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