Vegetable Stock

Prep Time
15 minutes
Cook Time
60 minutes
2 quarts

Consider much of the ingredient list below to be a suggestion – a flavorful, fresh vegetable stock can be made easily with vegetable trimmings and parts that you have on hand.  Feel free to use other vegetables, avoiding starchy vegetables or vegetables that will produce a finished broth with a strong odor or color (like beets).

Photography by Baila Gluck

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  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 2 small garlic cloves
  • 3 quarts (12 cups) water
  • 2-3 cups dark green leek tops
  • 2 celery stalks, sliced
  • 1 large carrots, peeled and cut into chunks
  • 1 parsnip, peeled and cut into chunks
  • 1 cup broccoli stems
  • ½ c. white wine
  • 2-3 tsp. Kosher salt
  • 4-5 black peppercorns
  • 1 bay leaf
  • 1 spring fresh thyme
  • 3-4 sprigs fresh parsley
  • Optional: ½ fennel bulb, chopped


  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onions and garlic; sauté, stirring often until translucent, about 3-4 minutes.
  3. Add the remaining ingredients and bring to a boil.  Reduce heat to low, simmering uncovered for about 1 hour or until liquid is reduced (by about a third) and broth is aromatic.
  4. Strain the broth through a fine sieve; discard solids.
  5. Let cool completely, then cover and chill, or freeze for up to 3 months. <br/><br/>DO AHEAD: Stock can be made 3 days ahead.