Quick Vegetable Stock

So easy when you need stock NOW.

Quick Vegetable Stock

Makes  2 cups

  • ½ cup chopped Onion
  • 1 Celery stalk, chopped
  • ¼ Bell pepper, chopped
  • 1 clove Garlic
  • ½ Portobello Mushroom or 1/2 cup other mushrooms, chopped
  • Pinch Sage
  • Pinch Basil
  • Pinch Thyme
  • 1 small Bay Leaf
  • 1 Tsp Salt
  • Dash Pepper
  • 2 Tbls Olive Oil

Chop all vegetables, add the herbs (you can use other herbs…I happen to like sage), salt and pepper, and sautée with some olive oil, about 10 minutes or so, until all vegetables are soft.  When cooked, the vegetables measure about 1 cup.  Add 2 cups water for a rich broth, bring to boil, and simmer for 20 minutes.  Strain the veggies out. Adjust salt and pepper to taste.

I used a cup of the broth for the quinoa gravy, and the rest I will reserve for other uses, along with the vegetables.  In the photos, I actually used 3 cups of water, but should have used 2 cups for a stronger broth.  But it was still very good.

Veggies sauteed
Simmering with water

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