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Andy's Vegetable Stock

This recipe has been adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf, 2005) and is used in Andy's Roasted Winter Squash and Apple Soup.

  • Yield: Makes about 20 cups
Andy's Vegetable Stock

Source: The Martha Stewart Show, October 2005


  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white and light-green parts only, well-washed and chopped
  • 4 medium onions, chopped
  • 6 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 small bunch parsley stems
  • 2 teaspoons dried whole marjoram
  • 1/2 teaspoon dried whole thyme
  • 3 Turkish bay leaves, or 1/2 California bay leaf
  • 1 1/2 gallons cold purified water


  1. Heat olive oil over medium heat in a large pot. Add vegetables, and saute until lightly browned. Stir in parsley, marjoram, thyme, bay leaves, and cold water. Bring pot to a boil, reduce heat, cover, and simmer for 1 hour.

  2. Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.

  3. Use immediately, or freeze for later use.

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