Vegetable Soup Stock

Vegetable soup stock will enhance the flavor of many recipes and it’s easy to make. One batch will yield enough to use within the week then store the rest in the freezer. Try vegetable soup stock to cook rice, add ingredients for soup, or use as the liquid in stuffing. Soup stock is a vital ingredient to any pantry.


4 bay leaves
1 carrot, peeled and chopped
3 stalks celery, chopped
1 cup celery root, chopped, optional
3 cloves garlic
1 onion, peeled and quartered
1 parsnip, peeled and chopped
1/4 cup fresh sage
1/4 cup fresh thyme

1/4 cup olive oil
8 cups of filtered water

1 teaspoon pepper
1 teaspoon salt

Place the olive oil in a warmed 2-quart sauce pan on the stove set to medium high. Add the bay leaves when the oil is warm. Stir to cover the leaves in the warmed oil. Add the remaining vegetables and herbs and stir to combine all vegetables. Cover the pan and let the vegetables cook to a golden brown. Stir from time to time for about 10 minutes. Add 8 cups of water. Stir to blend in the caramel at the bottom of the sauce pan and cook with the lid on for 1 to 2 hours or until the vegetables are tender. Let the soup stock cool.

Strain the liquid into food storage containers. Refrigerate or store in the freezer. Keep the vegetables for soup or enjoy as a snack.