A quick, cozy weeknight noodle dish made with Grandma's Wide Egg Noodles or Thick-Cut S...
Grandma’s Vegetable Stock
6 Cups
15 minutes
35 minutes
Basics
Stock
This vegetable stock recipe made from scratch is the building block for a great vegetarian start to any meal calling for the power of stock. Simmer diced carrot, celery, onion and more with or without salt, and in 30 minutes you will have homemade veggie stock for weeks to come - or right when you need it. Pair with Grandma’s Noodles egg noodles for a warm, nourishing noodle meal that packs more protein than just starch.
What Is Stock?
Stock is the building block for broth and involves simmering vegetables and spices with or without bones (usually chicken, fish, etc) and meat. When including bones in the making of stock, they will release collagen when stewed and give stock a richer flavor and texture. Go for stock recipes where you want to build a flavor base with low to no sodium.
Ingredients
- 2 large carrots
- 2 celery stalks, including leaves
- 1 large onion
- 1 tablespoon olive oil
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 large bay leaves
- 1 teaspoon salt
- 2 quarts water
Directions
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Chop carrots, celery, and onion into 1-inch chunks.
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Heat olive oil in a large soup pot over high heat.
- Add vegetables, parsley, thyme, and bay leaves.
- Cook, stirring frequently, until softened and browned (5-10 minutes).
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Add salt and water to the pot, bring to a boil, and simmer uncovered for 30 minutes.
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Strain through a sieve, discarding vegetables.
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Use immediately or refrigerate for up to 5 days.
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