Basic Vegetable Stock

• servings: 12 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 large carrots

2 stalks celery, including some 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

Gather all ingredients.

Chop carrot, celery, and onion into 1-inch chunks.

Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.

Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.

Strain. Discard vegetables.

Enjoy!

Notes

Freeze for longer storage.

Nutrition

• Calories: 37 kcal
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Sodium: 227 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 1 g