"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Stock Recipe

  Tried it? Rate this Recipe:


This recipe for Vegetable Stock, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guff and Vic
Added: Thursday, January 27, 2011


Discarded veggie stuff (stems, leaves, seeds, pits, etc); veggies in fridge that won’t get used, etc.
1 Bay leaf
2 garlic cloves
carrots celery
5 peppercorns
sprigs of thyme and parsley
low sodium tamari

In a 1 gallon ziplock, add veggie stuff (scraps, stuff that won’t get used) and freeze.
Heat a large stock pot with olive oil.
When zip lock is full, chop contents and include in stock pot.
Add remaining ingredients
Add water to veggie level
Bring to boil: simmer 60 minutes (add water to veggie level throughout)
Add salt, pepper, low sodium tamari to taste and simmer 20 more minutes, uncovered.
Strain the veggies into a pot; further strain through a cheese cloth into a pitcher.
For single serving storage, pour mixture into ice cube trays.
The broth will keep for a week in your refrigerator and two months in your freezer.

Personal Notes:
Personal Notes:
Great way to "re-use" all your veggies!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!