Vegetable Stock Recipe

Staff Writer
Vegetable Stock Recipe

This recipe for homemade vegetable stock comes from Miraval Resort & Spa in Tucson, Arizona. This basic preparation, or the thickened version, can be used in a wide variety of low-calorie, healthy dishes.

Deliver Ingredients
2 quarts


3 cups onions, peeled and roughly chopped

1 cup celery (no leaves), roughly chopped

1 cup carrots, roughly chopped

½ cup leeks, chopped

1 cup mushrooms, quartered

2 tomatoes, quartered

4 cloves garlic, halved

½ cup fennel, chopped (optional)

1 ½ teaspoon dried parsley

1 ½ teaspoon dried thyme

1 ½ teaspoon dried oregano

1 tablespoon black peppercorns

One 4 x 4 inch piece of cheesecloth

6 inches butcher twine

2 quarts cold water

For thickened vegetable stock:

2 cups vegetable stock, plus 4 tablespoons

4 tablespoons cornstarch


Heat a large stockpot over medium-high heat and add the vegetables. Stir occasionally for 3 to 5 minutes to prevent scorching. Tie spices and herbs inside a cheesecloth with butcher twine. Add to pot. Cover contents with cold water and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.

Strain stock and use immediately or cool in an ice bath and then refrigerate or freeze for future use.

To make thickened vegetable stock:

In a 6 quart saucepan, bring 2 cups of vegetable stock to a rolling boil. Combine 4 tablespoons of cold stock with the cornstarch to make a slurry (a thick mixture). Add the slurry to the boiling stock while whipping constantly until the mixture is smooth and has a sauce-like consistency.  

Cool completely in an ice bath. Cover and refrigerate for later use. Thickened stock will keep up to one week. Stir well before each use.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.