Go Back
make stock

Simple Vegetable Stock

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Print Recipe Pin Recipe

Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots sliced
  • 1 onion quartered (don’t bother to peel)
  • 3 celery stalks chopped
  • 1 fennel bulb chopped
  • 2-3 cloves garlic don’t bother to peel
  • 1 tablespoon tomato paste
  • 3 ripe tomatoes chopped
  • 10 white mushrooms halved or sliced
  • 20 parsley sprigs
  • 10 thyme sprigs
  • 2 tablespoons soy sauce

Instructions

  • Heat the oil in a large saucepan or stockpot, over medium-high heat. Add the carrots, onion, celery and fennel. Cook the vegetables until they begin to caramelize (about 10 minutes).
  • Add the garlic and tomato paste and stir to coat the vegetables with the tomato paste.
  • Add the remaining ingredients and 8 cups of water. 
  • Simmer for 45 minutes and strain immediately. The vegetables will soak up the water and you will have mushy vegetables if you do not strain it right away
  • Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now
  • Bitayavon, Fall 2012 Magazine