Stovetop Vegetable Stock

Gather Ingredients

• 4 to 6 cups (680 to 910 g) vegetable scraps suitable for stock (Vegetables most often used in vegetable stock include carrots, celery, onion, leeks, garlic, mushrooms, tomatoes (can make the stock cloudy), and fennel.
• 1 tablespoon neutral-flavor oil, such as safflower, canola or grapeseed
• 1 tablespoon tomato paste, optional
• 10 whole black peppercorns
• 1 bay leaf
• 10 sprigs of parsley or parsley stems
• 12 cups (2.8 l) water
• Small piece of kombu, optional