Homemade Vegetable Stock
Servings Prep Time
8People 15Minutes
Cook Time
Servings Prep Time
8People 15Minutes
Cook Time
  • 1 large onion
  • 1 carrot
  • 1 medium celery stalk
  • 1 leek
  • 1/2tsp canola oil
  • 8cups cold water
  • 1cup white wine
  • 16oz mixed frozen vegetables
  • 6 parsley sprigs
  • 1 Bay Leaves
  • 4 whole allspice
  • 1tbsp black peppercorns
  • 1pinch salt
  1. Peel and chop onion and carrot. Wash and chop celery.
  2. Remove root end and 1″ of green top of leek. Slice lengthwise. Wash well. Cut into 1″ pieces.
  3. In stock pot or large Dutch oven, heat oil over medium.
  4. Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
  5. Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, salt, and pepper.
  6. Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
  7. Strain stock. Press lightly on vegetables to extract all juices. Discard solids
Aditional information
Nutrition Facts
Homemade Vegetable Stock
Amount Per Serving
Calories 83
% Daily Value*
Sodium 42mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Feel free to replace the canola oil with olive oil. If you omit the wine, increase the water by one cup.