Vegetable Stock Recipe

Name: Vegetable Stock Recipe
Ingredients: 8 cups cold water; 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini); 1 medium onion, coarsely chopped (1/2 cup); 4 cloves garlic, finely chopped; 1/2 cup fresh parsley sprigs; 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves; 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves; 1 teaspoon salt; 1/4 teaspoon cracked black pepper; 2 dried bay leaves

www.bettycrocker.com

Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

Share this recipe:

Cooking tools:

Stockpot
Stove
Chef's knife
Cutting board
Fine-mesh sieve
Measuring cup
Measuring spoon
Ladle
Mixing bowl

Ingredients

8 cups cold water
6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
1 medium onion, coarsely chopped (1/2 cup)
4 cloves garlic, finely chopped
1/2 cup fresh parsley sprigs
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1 teaspoon salt
1/4 teaspoon cracked black pepper
2 dried bay leaves