Vegetable Stock Recipe - Andrea Meyers

Vegetable Stock

Course Soups
Keyword gluten free, soup, stew
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Andrea Meyers


  • 2 onions peeled and quartered
  • 1 bulb garlic peeled
  • 2 leeks white and lite green parts only, scrubbed clean, cut into large chunks
  • 2 carrots scrubbed clean, cut into large chunks
  • 2 stalks celery cleaned, cut into large chunks (leaves optional)
  • 2 potatoes scrubbed clean, quartered (The starch adds a little richness.)
  • 1 tablespoon mixed peppercorns
  • 2 bay leaves
  • sprigs of thyme
  • sprigs of parsley


  • 2 dried porcini mushrooms
  • 2 lemon zest strips
  • 1 medium turnip scrubbed and quartered
  • 10 green beans cleaned and cut into large pieces
  • 2 or 3 medium tomatoes adds strong flavor and color
  • 5 or 6 chives
  • 2 or 3 lettuce leaves
  • 1 apple or pear scrubbed and quartered
  • 4 cloves
  • 2 cinnamon sticks
  • 1 sweet potato scrubbed and quartered
  • 2 to 3 large slices of ginger great for an Asian-style stock


  • Prepare all of the ingredients and put into the bottom of an 8-quart pot. Add water to cover, until the pot is about 2/3 full.
  • Bring to a boil, then reduce the heat and simmer for about 1 hour. Strain out the vegetables and herbs, then refrigerate or freeze the stock in 16 or 32 ounce containers.


  • 1 (8-quart) pot with a lid (or a 6-quart slow cooker)
Recipe Notes:
You can also cook the stock overnight in a slow-cooker, just turn it on low before going to bed. Cool and strain the next day.