Quick Vegetable Stock
Prep time
Cook time
Total time
Recipe type: Soup
  • 2 tbsp olive oil
  • 2 leeks, washed & coarsely chopped
  • 2 med onions, peeled & coarsely chopped
  • 4 or more cloves garlic, halved
  • 3-4 carrots, coarsely chopped
  • 2 stalks celery, with leaves, chopped
  • 1 bunch scallions
  • 2 tbsp salt
  • 10-12 peppercorns
  • 2 bay leaves
  • 2 tsp dried thyme
  • 3 quarts water
  1. In a large stockpot, sauté vegetables until golden brown. The deeper the browning, the richer your stock will be, which is important for flavoring. Just be sure not to burn anything as that will turn your stock bitter.
  2. Add the seasonings, herbs and water to the pot, stir well. Bring to a boil, cover and simmer for an hour.
Recipe by Webicurean at http://blog.webicurean.com/2003/09/12/quick-vegetable-stock/