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Stovetop Vegetable Stock

Celeste Rogers

Soups

Yield: 12 cups

Description

Vegetable stock can be just as umami-rich as chicken or beef stock with the inclusion of things like tomato paste, mushrooms, and kombu (edible kelp). Yield is 12 cups (2.8 l). Find video instruction for this recipe in Startup Library: Cooking

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

Preparations

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January 1, 1970

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January 1, 1970

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Author Placeholder

January 1, 1970

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4 weeks

Yield: 12 cups

Description

Gather Ingredients

Preparations

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January 1, 1970

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January 1, 1970

Author Placeholder

January 1, 1970

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