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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


  • 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


  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.