Basic Vegetable Stock


50 minutes 12 servings

  • 1 tablespoon olive oil

  • 1 large onion

  • 2 stalks celery, including some leaves

  • 2 large carrots

  • 1 bunch green onions, chopped

  • 8 cloves garlic, minced

  • 8 sprigs fresh parsley

  • 6 sprigs fresh thyme

  • 2 bay leaves

  • 1 teaspoon salt

  • 2 quarts water


  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.

  2. Heat oil in a soup pot. Add onion, celery, carrots, green onions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Compost vegetables.

  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea? Additional flavour? Sean uses 4 - 5 drops of liquid smoke.

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