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A pot of homemade vegetable stock.

Homemade Vegetable Stock


I learned this recipe from my friend Darcy of the Garden of Eden, who got it from Gwyneth Paltrow’s My Father’s Daughter

Use the recipe as a guide — if you don’t have leeks, onions are fine, though I don’t think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don’t have thyme or tarragon, omit them; etc.

I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale


  • 1 large yellow onion, quartered through the root
  • 2 large carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large leek, washed and roughly chopped
  • 3 cloves garlic, peeled and crushed with the back of your knife
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon coarse salt
  • 1 teaspoon black peppercorns
  • 3 quarts cold water


  1. Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
  2. Let stock cool and strain into clean containers.
  3. Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Stock
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade, vegetable, stock, vegetarian