Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegetable Stock 3.0 (8) Add your rating & 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 April 19, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 cups 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. Ingredients 3 tablespoons olive oil 1 large onion, half coarsely chopped and half left whole 2 large ribs celery, cut into ½-inch pieces 2 medium carrots, cut into ½-inch pieces 2 cloves garlic, thinly sliced 8 sprigs fresh flat-leaf parsley 8 sprigs fresh basil 4 sprigs fresh thyme 1 bay leaf ¼ teaspoon whole black peppercorns Coarse salt and freshly ground black pepper Directions 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. Rate it Print