Simple Vegetable Stock

  • Serves

    makes 8 Cups


Both versatile and easy, this recipe makes good use of the extra vegetables in your pantry.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 1 carrot
  • 2 stalks celery
  • 2 medium onions, peeled
  • 6 cloves garlic, peeled
  • 1 large leek
  • 1 bulb fennel
  • 1 small tomato
  • 3 Tbsp. extra-virgin olive oil
  • 1 cup dry white wine
  • 5 sprigs parsley
  • 6 black peppercorns
  • 1 bay leaf


Step 1

Wash, then roughly chop carrot, celery, onions, garlic, leek, fennel, and tomato.

Step 2

Heat oil in a large pot over medium heat, add vegetables, and cook for 15 minutes. Add wine, 7 cups water, parsley, peppercorns, and bay leaf. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Strain. Cool and refrigerate stock, if not using immediately.

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