Veteran – Herbed Vegetable Stock

I have always wanted to make my own vegetable stock that I can have on hand.  There are many soups that I make during the month that call for vegetable boullion.  So I went looking and found a few recipes- combining some of them I came up with a really good one (and really healthy).  This one doesn’t call for salt…so we will see how it turns out. I am buying all the yummy fresh veggies tomorrow and I will let you know.  I have heard that vegetable stock can only be as good as the vegetables that go into it- FYI.  So buy the freshest veggies you can.

Herbed Vegetable Stock


1 onion

2 zucchini

4 large garlic cloves

2 carrots

3 celery stalks

1 potato

leek greens

chard stems if available

1 bunch parsley

1 sprig thyme or 1/2 teaspoon dried

1 bay leaf

1 sprig summer savory or 1/2 teaspoon dried

4 peppercorns

8 cups cold water


1.  Coarse chop all the vegetable ingredients (except garlic) in 1/2 – 1 inch chunks.  Place in soup pot with herbs and seasonings.  Cover with cold water, bring to a boil, then cover and simmer over medium low heat for 45 minutes.  STRAIN the veggies out and you are done.  (For richer stock, saute vegetables first in 2 TBS olive oil).

My plan is to make this and freeze portions in my freezer for later use.  I am excited to make our veggie tortilla soup…or cook quinoa with the stock…YUM!  I’ll let you know how it turns out 🙂

Source: WFM 1-10

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