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Grandma's Vegetable Stock is like having liquid gold in a mason jar - it adds incredible richness to every recipe.
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5 from 1 vote

Grandma’s Vegetable Stock Recipe

This recipe will yield 8 cups of stock that will add delicious flavor to your soups and side dishes.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 48kcal

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  • 4 medium carrots, quartered
  • 2 medium celery stalks, quartered
  • 2 large onions, quartered
  • 8 cloves garlic, smashed or minced
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • 1 Bay Leaf
  • 8 Black Peppercorns
  • 1 clove
  • 3 Quarts cold water


  • Preheat the oven to 400°F. 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.


Serving: 1cup | Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5095IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

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