No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Vegetable Stock

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

  • Yield: Makes 6 cups
Vegetable Stock

Photography: Johnny Miller

Source: Martha Stewart Living, April 2011


  • 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
  • 2 carrots, cut into 1-inch rounds
  • 1 small onion, cut into 1-inch pieces
  • 3 garlic cloves
  • 8 cups water
  • 5 flat-leaf parsley sprigs
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 2 teaspoons whole black peppercorns, crushed


  1. Cook leeks, carrots, onion, and garlic, covered, stirring occasionally,
    in a medium saucepan over medium heat for 10 minutes.

  2. Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Cook's Note

Stock can be refrigerated for up to 2 days.

Reviews (0)

Related Topics