Basic Vegetable Stock Recipe

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Photo by Fotolia/Angel Simon
Make this Basic Vegetable Stock Recipe to warm you during the cold weather months.
2 hours COOK TIME
About 7 cups SERVINGS


  • 8 cups water, cold or room temperature
  • 1 to 3 large onions, unpeeled, quartered
  • 1 large carrot, scrubbed, quartered
  • 2 cups potatoes, unpeeled, quartered
  • 1 head garlic, unpeeled
  • 3 ribs celery, with tops
  • 4 sprigs parsley
  • 2 tsp salt or tamari soy sauce
  • Sprigs of fresh or dried herbs: oregano, basil, rosemary, sage, bay leaf, etc.
  • 1/2 cup nutritional yeast (available in bulk at natural food stores)
  • 1 tbsp white miso (use brown or red for a bolder flavor)


  • In a stockpot, combine all ingredients except nutritional yeast and miso. Bring to a boil, then reduce heat to medium-low.
  • Let simmer for 2 hours.
  • Allow stock to cool, then strain and throw the solids on the compost heap. Whisk in nutritional yeast and miso. (Miso contains live enzymes, so it should not be boiled.)
  • Use immediately, refrigerate or freeze.
    Read more about cold weather soup recipes: Warming Winter Soups.

Vegetable Stock Recipe