Vegetable Stock

Recipe By: Calphalon Team  -  Originally Published: 2/26/2014


Use as a basis for soups, stews and sauces. Make up to 5 days ahead, cooled and covered in refrigerator, or keep frozen up to 3 months.

  • Servings: 8 cups
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Soup


10 c. water
2 large carrots, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
1 large onion, peeled and coarsely chopped
6 cloves garlic, peeled
8 Roma tomatoes, quartered 
8 sprigs fresh flat-leaf parsley 
2 bay leaves
1 Tbsp. kosher salt
4 sprigs fresh thyme 
1 Tbsp. whole black peppercorns


​In a 6 Qt. or larger stock pot, slowly bring all ingredients to a boil, turn heat down and simmer for 1 hour, or until vegetables are soft.

Carefully pour stock through a fine mesh strainer into a large bowl. Chill and refrigerate.