Vegetable Stock

Vegetable stock is as easy as 1-2-3 and only takes an hour to make! Use this delicious stock in our Leek and Potato Soup with Baby Spinach.


Yield: Makes about 12 cups

Vegetable Stock


  • 16 cups water
  • 4 cups roughly chopped yellow onions
  • 3 cups roughly chopped celery
  • 2 cups roughly chopped carrots
  • 2 cups quartered tomatoes
  • 5 cloves garlic, bruised
  • 1 tbsp black peppercorns
  • 8 sprigs fresh thyme
  • 2 bay leaves


  1. Add all ingredients to a large pot. Bring to a boil over medium-high heat. Reduce heat and gently simmer for 60 minutes.
  2. Strain stock through a sieve into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.