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Vegetable Stock

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup


  • 1 large carrot, peeled
  • 2 stalks celery
  • 1 large leek, rinsed and trimmed
  • 1 onion, quartered
  • 12 cups (3 L) cold water
  • Salt to taste


  • Place the vegetables in a small stockpot, add the water, bring to a simmer, and cook gently for 1 hour, until the liquid is reduced to 2 quarts (2 L).
  • Skim off any surface foam from time to time.
  • Strain the stock, season lightly with salt, and allow to cool to room temperature.
  • Refrigerate or freeze until ready to use.