Grandma’s Vegetable Stock is like having liquid gold in a mason jar – it adds incredible richness to every recipe.
Today I am excited to share my secret weapon for delicious soups and side dishes: Grandma’s Vegetable Stock. I know…Summer is when we usually think of nothing but BBQ and eating outdoors to enjoy the warm weather, but it’s always the right season for a good supply of homemade stock.
Long ago, my grandmother told me that having a good stock recipe in your recipe box is like having a quarter for the pay phone…you never know when you will need it. (can you tell how long ago she told me that?) This is one of my favorites…
TIPS FOR MAKING THE BEST HOMEMADE VEGETABLE STOCK
Leave the veggies unpeeled. Just wash, cut into large pieces and throw them in the stock pot.
Quarter the onion and leave the skin on for rich, dark stock.
Grandma’s Vegetable Stock Recipe
This recipe will yield 8 cups of stock that will add delicious flavor to your soups and side dishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 Cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 4 carrots, quartered
- 2 stalks celery, quartered
- 2 large onions,quartered
- 8 cloves garlic, smashed or minced
- 1 tablespoon olive oil
- 1 large sprig rosemary
- 1 Bay Leaf
- 8 Black Peppercorns
- 1 whole clove
- 3 Quarts cold water
- Preheat the oven to 400 Degrees. Place the carrots, celery, onion and garlic on a sheet pan, toss with the olive oil until evenly coated.
- Place the pan in the oven and roast for 40 minutes, stirring once, until the vegetables are tender and golden brown.
- Transfer contents of the pan to a large saucepan or stockpot. Combine the vegetables with water, rosemary, bay leaf, peppercorns and clove.
- Bring to a boil, reduce heat and simmer, stirring occasionally for one hour or until the stock has reduced to 8 cups. Strain.
This recipe can be doubled as is.
Keywords: vegetable stock, stock, homemade stock