Food Snob


I figured since I’ve declared myself a vegetarian for one week a month that I need to find myself a good recipe for vegetable stock. Most could-be vegetarian soups call for chicken or vegetable stock. I always use chicken stock because a) I’m not vegetarian and b) I only ever have chicken stock on hand.

Well that’s changing today. I found a really easy recipe for one-hour vegetable stock on Mark Bittman’s blog. My recipe is adapted from his but took a little bit longer to make. It made a little bit over 18 cups.


  • extra virgin olive oil
  • 2 lbs. carrots, washed and sliced
  • 2 large red onions, peeled and sliced
  • 4 red potatoes, washed and sliced
  • 2 celery stalks, washed and chopped
  • 1 head of garlic, cloves peeled
  • 1 shallot, peeled and sliced
  • 1 lb. white mushrooms, washed and sliced
  • 20 parsley stems with leaves
  • 1/2 to 3/4 c. soy sauce
  • 1/3 c. whole all spice
  • 1/4 c. whole black peppercorns
  • Salt and freshly ground black pepper, to taste



  1. Start prepping your vegetables. As you’re prepping, put some oil in a deep skillet over medium or medium-high heat. When hot, add some carrots, onions, potatoes, celery, garlic, and mushrooms until the bottom of the saucepan is lightly covered. Cook without stirring for about 5 minutes until the vegetables begin to brown. Continue cooking, stirring infrequently, until the vegetables are browned well. Work in batches, making sure not to overcrowd the vegetables as you go, continuing to prep the remaining vegetables as the first couple of batches are browning. Remove each batch of vegetables to your stock pot.3
  2. Add the parsley, 32 cups water, the soy sauce, allspice and pepper. Bring to a boil, then adjust the heat to medium-low so the stock simmers steadily but gently. Cook for about an hour or two, until the vegetables are very tender. 4
  3. Strain, then taste and adjust the taste, by adding more soy sauce, salt or pepper before using or storing.

5It’s always hard for me to judge the taste of stock as any stock I’ve ever tried has been a bit bland. I had to salt and pepper the crap out of this stock to get it to taste something less than bland. That being said, I used it tonight to make soup and the soup turned out fabulous. I made a huuuuge batch of this stock so I can continue to make vegetarian soups and dishes over the next several weeks. It’s nearly winter, which means it’s the perfect time for soup. Plus, I can’t wait to try this stock out in a vegetarian risotto.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

4 Spatulas

Recipes, Reviews and a Pinch of me!

Practically Country

Country living in a practical way!

The Last Bite

Relish in the memories


How’s the food near you?

Do or Doughnut

do or doughnut // there is no try


A variety of recipes that you should try

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

%d bloggers like this: