Free Vegetable Stock Recipe

Many recipes call for vegetable stock, so in case you don't know what it is, here is a free recipe.

This recipe is from the cruise ship Sapphire Princess, where we had some excellent food.

Vegetable Stock Recipe

Makes one gallon.
6 cups vegetables
4 cloves garlic
2 bay leaves.
1 clove
1 sprig fresh parsley
1 sprig fresh thyme
1 cup white wine
juice from one lemon
5 white peppercorns
salt and pepper
2 gallons water

Vegetable Stock

Any assortment of vegetables and vegetable scraps can be used such as carrots, celery, onion, leek, cabbage, tomato, mushroom, etc.

Place all of the ingredients in a large stock pot. Bring to a boil slowly. Reduce to a simmer and cook gently for 45 minutes. Regularly remove the foam off of the surface. The stock should reduce by half. Strain and adjust the seasoning.

Another variation:

4 tbsp. oil or butter
2 lg. onions, chopped
3 lg. carrots, chopped
4 celery ribs, chopped
3 med. tomatoes, cubed
1 potato, cubed
1/2 lb. spinach, chopped
2 leeks, sliced
2 garlic cloves, minced
1 turnip, chopped
12 green beans, cut into 1 inch pieces
1 tsp. freshly ground pepper
3 qts. water
10 peppercorns
1 bay leaf
6 parsley sprigs
1 tsp. dried thyme
1 tsp. dried basil
3 tbsp. soy sauce

Vegetable Stock

In a stock pot, heat the oil. Add the vegetables and cook about 10 minutes until vegetables are tender. Add water and remaining ingredients. Cover and bring to a boil; reduce the heat and simmer 2 hours. Strain the stock and discard the vegetables. Use the stock immediately; keep in the refrigerator for 2-3 days, or freeze for up to one month.