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–+ servings
Vegetable stock in a blue stock pot on the stove.

Simple Vegetable Stock

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This simple vegetable stock recipe is an easy, cost-effective way to use leftover trimmings. Perfect for soups, sauces, or cooking grains.
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Prep Time:5 minutes
Cook Time:30 minutes
Course: Soup
Cuisine: American
Keyword: stock, Vegetable Stock
Servings: 8 servings
Calories: 42kcal
Author: Pascale Beale

Ingredients

  • 2 large onions, peeled and diced
  • 4 carrots, peeled and diced
  • 2 leeks, carefully cleaned, trimmed, and quartered lengthwise
  • 1 stalk celery, diced
  • 2 ½ quarts cold water

Instructions

  1. Place all of the vegetables in a large saucepan and pour in 2½ quarts of cold water. Bring to a simmer and cook for 30 minutes.
  2. Strain the stock through a fine-mesh sieve into a clean bowl, but do not press down on the solids as this will cause your stock to be cloudy.

Nutrition

Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 46mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5489IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg