• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bailey's Vegetable Stock

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • Safflower oil; (1Tbs) OR
  • -vegetable cooking spray
  • 1 sm Onion; coarsely chopped
  • 1 lg Leek; carefully washed and
  • -cut into large pieces, some
  • -green
  • 1 md Carrot; washed not scraped,
  • -cut into large rounds
  • 1/4 lg Bulb fennel; coarsely
  • -chopped, include the tough
  • -outer layers, optional
  • 1 lg Rib celery; coarsely
  • -chopped, with some leaves
  • 1 sm Tomato; coarsely chopped
  • 1/8 sm Head cabbage; coarsely
  • -chopped
  • 10 c Water
  • 1 Bay leaf


Place oil in a deep pot and add the onion, leek, carrot and fennel. Toss
and cover tightly, cook over very low heat for about 5 minutes, shaking pan
occasionally so as not to let vegetables scorch. Add celery, tomato, and
cabbage. Toss again and cover tightly. Continue to cook over very low heat
for an additional 10 minutes, shaking pan occasionally. Add water and bay
leaf. Bring to a simmer and cook, barely simmering, for 30 minutes,
skimming as necessary. Put ingredients through a strainer which has been
lined with a double thickness of damp cheese cloth. Allow to cool and
refrigerate, sealed, or freeze.

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