• 8 Ratings

This recipe for vegetable stock, adapted from the September 2006 issue of Martha Stewart Living, is used to make the Kirkland Signature Martha Stewart Minestrone Soup, available at Costco.




  • Heat oil in a medium stockpot over medium heat until hot but not smoking. Add chopped onion; cook, stirring often, until caramelized, 10 to 15 minutes. Add celery, carrots, and garlic. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.

  • Stir in 10 cups water, parsley, basil, thyme, bay leaf, peppercorns, and onion half; season with salt and pepper. Bring to a boil. Reduce heat, and simmer 1 hour.

  • Pour stock through a fine sieve into a large bowl set in an ice-water bath, and press on vegetables to extract juices; discard solids. Refrigerate, covered, overnight.


8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0