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Vegetable Stock

Vegetable Stock Recipe

  • 4 quarts cold water
  • 4 celery stalks with leaves, cut into large dice
  • 4 carrots, peeled and cut into 3-inch lengths
  • 2 medium onions, cut into quarters
  • 2 leeks, white and green parts, trimmed, sliced, and washed
  • ½ pound mushrooms or mushroom stems, chopped coarse
  • 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
  • 6 sprigs fresh Italian parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 12 black peppercorns
  • Salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 2kcal (0%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 0g
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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