Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mrs. Kostyra's Vegetable Stock Be the first to rate & review! 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 June 3, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 cups This great recipe is courtesy of Mrs. Kostyra. Ingredients 3 medium carrots, scrubbed and cut into chunks 3 medium ribs celery, scrubbed and cut into chunks 1 medium onion, cut into chunks 1 medium leek, well washed and cut into chunks 1 medium tomato, cut into chunks 1 small head fennel, cut into chunks 15 whole black peppercorns 2 medium garlic cloves 3 sprigs parsley 2 sprigs fresh thyme 10 cups water Directions Combine the carrots, celery, onion, leek, tomato, fennel, peppercorns, garlic, parsley, thyme, and water in a medium stockpot. Bring to a boil. Reduce to a simmer and cook for 45 minutes. Strain through a fine mesh sieve, discarding solids. Rate it Print