• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Basic Guidelines for Making Vegetable Stock

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 qt Cold water
  • 8 c Vegetables; cut into 1"
  • -pieces


First choose the ingredients to reflect the soup in which the broth is
being used. A general guideline for making vegetable broth is to use about
8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these
with 2 quarts of cold water in a large nonreactive pot with no more than
six different herbs. Bring to a boil over high heat, then lower the heat
and simmer for 30 to 45 minutes. Strain and use as is or concentarte the
flavor by simmering to the desired strength (by taste).

When using dried herbs, lessen quantities by one-half to two-thirds but
always add *to taste*

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?