Print Recipe
Veggie Stock
Recipe Notes
  1. Heat oil in a large stockpot over medium high heat.
  2. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
  3. Add 4 quarts cold water.
  4. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours
  5. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
  6. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Share this Recipe