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Vegetable Stock

Demonstrated by: Eileen Towata, Ph.D.
Vegan Vegetarian Recipes on March 1, 2000.



Vegetable Stock

  • 5 quarts water
  • 1 onion, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 2 to 3 carrots, pared and cut into chunks
  • 6 to 8 collard green or kale leaves, chopped
  • 1/2 head cabbage, or 4 broccoli stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2 sprigs (3-inch lengths) fresh rosemary
  • 3 sprigs fresh parsley
  • 1/4 teaspoon coarsely ground black pepper
  • Salt to taste (optional)


Place all ingredients in a large saucepot; cover and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour. Strain. Use in recipes calling for stock. Makes 3 to 4 quarts. Stock can be refrigerated for a few days or frozen. If desired, a portion of the strained vegetables (excluding bay leaves and rosemary) can be processed or a blended with a little stock, then returned to the remaining stock.


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