Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Homemade Vegetable Stock 3.0 (74) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 quarts Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash. Ingredients 1 tablespoon unsalted butter 1 tablespoon olive oil 1 onion, (about ½ pound), coarsely chopped 2 carrots, (about ¼ pound), coarsely chopped 2 parsnips, (about 1 pound), coarsely chopped 1 stalk celery, coarsely chopped 1 bunch (about 1 ½ pounds) red or green Swiss chard Several sprigs fresh thyme Several sprigs fresh flat-leaf parsley 1 dried bay leaf Directions In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes. Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored. Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months. Cook's Notes During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes! Rate it Print