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Basic Vegetable Stock

Basic Vegetable Stock Recipe

  • 2 tablespoons canola, corn, or olive oil
  • 6 carrots, chopped
  • 4 medium onions, peeled and chopped
  • 8 celery stalks, chopped
  • 4 tomatoes, quartered
  • 2 potatoes, chopped
  • Any other vegetables you have on hand, except green peppers, cauliflower, artichokes, brussels sprouts, broccoli, beets, or spinach
  • 1 garlic head, peeled of outer skins and cut in half horizontally
  • 1 bunch parsley
  • 1 teaspoon peppercorns
  • 3 bay leaves
  • 4½ quarts of water
  • 1 cup white wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 30kcal (1%)
Total Fat 2g (3%)
Saturated Fat 0g (1%)
Cholesterol 0mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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