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Vegetable Stock

Vegetable Stock Recipe

  • 2 medium onions, peeled and cut into ½-inch-thick slices
  • 2 large celery stalks, cut into ½-inch-thick slices
  • 2 large carrots, peeled and cut into ½-inch-thicks lices
  • 1 small bulb fresh fennel, rough base and leafy stalks discarded (save some fronds for stock), bulb cut lengthwise into ½-inch thick slices
  • 2 large leeks, roots and all but 4 inches of green leaves discarded, leeks quartered and well rinsed
  • 1 large sweet green pepper, seeds and membranes discarded, and cut into ½-inch-strips
  • 4 unpeeled garlic cloves, crushed
  • 2 tablespoons vegetable oil
  • 6 sprigs fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 1 large bay leaf
  • 6 whole black peppercorns
  • 6 reserved leafy fronds from the fennel stalks
  • 10 cups water
  • 1½ teaspoons salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 35kcal (2%)
Total Fat 4g (5%)
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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