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Basic Vegetable Stock

This basic vegetable stock, courtesy of chef Mario Batali, is used to make his delicious Spring Onion and Pea Soup.

  • Yield: Makes about 8 cups
Basic Vegetable Stock

Source: The Martha Stewart Show, April 2009


  • 2 tablespoons extra-virgin olive oil
  • 4 large onions, quartered
  • 2 large carrots, quartered, tops reserved
  • 2 celery stalks, quartered
  • 8 large cloves garlic, crushed
  • 2 large leeks, washed, trimmed, and tough outer leaves removed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 whole black peppercorns
  • 1 whole clove
  • 3 quarts water


  1. Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add onions, carrots, celery, garlic, and leeks; cook until browned and softened. Add carrot tops, thyme, rosemary, bay leaves, peppercorns, clove, and water. Bring to a boil; immediately reduce heat to a simmer. Cook over low heat, stirring occasionally, until reduced to about 8 cups, about 2 hours.

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