Quick Vegetable Stock

Whether you’re a vegetarian, a vegan, or just looking for a super quick and easy broth to make, you can throw this together in a snap.

Quick Vegetable Stock

Yields:  2 liters     Prep time: 15 minutes     Total time:  45 minutes

Ingredients

• 2 teaspoons olive oil
• 1 onion
• 1 carrot
• 1 celery rib
• 2 bay leaves
• Several thyme sprigs or 1/4 teaspoon dried
• 4 or more garlic cloves, peeled and smashed
• 8 parsley branches, including the stems

Instructions

1. Scrub the vegetables and chop them roughly into 1-inch chunks.
2. Heat the oil in a soup pot.
3. Add the vegetables, garlic, and herbs and cook over high heat for 5-10 minutes, stirring frequently.  The more color they get, the richer the flavor of the stock.
4. Add 2 teaspoons salt and 2 liters/quarts cold filtered water, and bring to a boil.
5. Lower the heat and simmer, uncovered, for 30 minutes.
6. Strain as soon as the stock is finished.
7. Use immediately, or store covered in the refrigerator for up to 4 days, or freeze.