Basic Vegetable Stock (2024)

Gather all ingredients.
Chop carrot, celery, and onion into 1-inch chunks.

See Also
How to Make Flavourful Vegetable Stock | The First Mess How to make vegetable stock | Recipe | Food & Style
Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
Strain. Discard vegetables.
Enjoy!

Recipe Tip

Consider adding other vegetables and herbs to the stock, like mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves. Remember that the greater the surface area, the more quickly vegetable pieces will yield their flavor.