Vegetable Stock

I love to make vegetable stock.  It is easy (much faster than chicken stock), great to have on hand, and has a wonderful aroma that fills the whole apartment.  As soon as it is ready I pour myself a cup and drink it like tea.  Healthy, sweet, delicious, light, it makes me feel so good.

You can use vegetable stock for soups, rice, and braising vegetables.  It lasts for 5 days in the refrigerator or it can be frozen for several months.  If freezing, freeze in plastic with at least 2 inches of head space to allow for expansion.

Vegetable Stock


  • 3 cups of dried chickpeas
  • 2 ribs of celery cut into ½ inch pieces
  • 2 carrots washed (but not peeled if organic) cut into ½ inch pieces
  • 2 small to medium turnips, washed (but not peeled if organic) cut into ½ inch dice
  • 1 or 2 parsnips, small to medium, cut into ½ inch dice
  • 1 onion, peeled and diced
  • 4 cups or more green part of the leeks, cut into ½ inch pieces
  • Half a bunch of parsley stems
  • 2 bay leaves


  1. Place chickpeas on a white plate and go over for stones and dirt. Wash chickpeas by submerging and lifting in a bowl of cold water, then drain. Soak the chickpeas in water to cover by 7 inches overnight (8 hours).
  2. Drain then add to stockpot. I like to use one that has a 6-quart capacity. Stainless steel or enamel.
  3. Wash, cut, and then add all the vegetables and the bay leaves to the stockpot.
  4. Cover with cold water by 3 inches.
  5. Bring to a boil over high heat. Then turn the heat to medium and cook at a fast simmer for 1 hour, no cover.
  6. Turn off the heat, and allow to steep for 1 hour. Strain, cool and refrigerate.
  7. I like to make secondary stock by placing the drained vegetables in a clean stockpot and adding 1 quart of water and simmering for 20 minutes, then drain. Refrigerated, vegetables stock will last 5 days or it can be frozen for 6 months.
  8. N.B. the cutting of the vegetables does not have to be precise.


5 comments… add one
  • Julie Inglis March 16, 2011, 1:51 am

    Karen, Do you have a good Asian chicken broth or soup recipe you can share with us? My husband is eating these miracle noodles for lunch every day and I want to make him something delicious to eat them in. Made your lamb chops with the Indian spice rub two nights ago and they were extraordinary! xo Julie

    • Karen Lee March 17, 2011, 12:53 pm

      Dear Julie,
      You could add these noodles to this soup recipe. You could use the noddles instead of the chic peas called for or you could have the chic peas and the noodles in the soup if you wish.

      Karen Lee 2011
      7 Ingredient Healing Soup
      Yields 4 servings

      Every ingredient in this soup is good for you. Regarding chickpeas they are great for your kidneys. The onions and olive oil are good for your heart. Cayenne cleans your blood, lowers cholesterol, fights infection, and acts as an anti-inflammatory and is easy to digest. There are some nutritionists that feel the ability with which we digest our food influences our whole well being. Turmeric has been given credit for preventing acid reflux, inflammation and cancer. Ginger also lowers the cholesterol, is good for circulation, colds and upset stomach, and is a natural anti inflammatory. Bok choy is one of the top 10 vegetables that are good for you. Chicken broth itself is healing. This soup is quickly prepared, and delicious.

      1 ta tablespoon olive oil
      1/2 medium onion, sliced or 1 1/2 cups leeks
      1/4 teaspoon turmeric
      ½ teaspoon salt
      Pinch of cayenne
      1 teaspoon ginger, washed but not peeled, shredded
      3 cups chicken stock
      2-3 tablespoons cooked chickpeas with a little of their cooking liquid (Shiloh Farms brand)
      2-3 cups Bok washed and cut into 1 inch pieces

      Heat oil in large saucepan over low heat. Add onion or leeks and sauté slowly for about 2-3 minutes.

      Add ginger and sauté for another minute or two. Add the cayenne, turmeric and salt and stir another minute.
      Add the bok choy and sauté a minute.
      Add the heated stock and bring to a simmer then add the cooked chic peas and a few tablespoons of their cooking liquid and turn the heat to low and simmer 5 or so minutes or until the bok choy is cooked through.

      N.B. for the chick peas you can substitute cooked white beans.
      For the bok choy you can substitute Napa cabbage, or escarole or spinach or kale. Spinach takes the least amount of time to cook and kale the most.

  • Julie Inglis March 17, 2011, 8:15 pm

    Thank you so much Karen. Recipe sounds amazing! Will try this week. xo Julie

  • Carol Van Brunt January 17, 2013, 4:41 pm

    Thank you so much for the class on Sunday. Peter and I had a great time. We made vegetable stock yesterday and the lentil soup – fun and good but we think we know what we need to do differently next time to have it come out more like yours.

    Again, we enjoyed ourselves very much on Sunday and loved the food.
    Carol VB

    • Karen Lee January 17, 2013, 8:06 pm

      Dear Carol and Peter,
      Great that you are cooking some of the recipes we made in class.
      I love meeting both of you and cooking with you . Peter, Bravo again for the wonderful sauce you made for the chicken.
      warm regards,



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