How to Make Vegetable Stock
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable stock made from onion, carrot, celery, and aromatics simmered in water. This is a foundational ingredient for soups, stews, and sauces, not served on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large onions (roughly chopped)
- 4 medium size carrots (chopped in 2-inch pieces)
- 2 celery stalks (chopped)
- 1 whole head of garlic (cut in half widthwise)
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns (about 8-10 whole peppercorns)
- 10 cups water
- 1 cup Mushroom or mushroom stems
- 1-2 bay leaves
- 1 leek with the top
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 471mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 32mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.