Smarter Living: Recipes

A simple seasonal vegetable stock to be used in soups, gravy, and wherever needed.


  • 1 clove garlic
  • 2 onions (white or yellow)
  • 1 large handful of mixed herbs from the garden
  • 1 large bunch of parsley
  • 2 tablespoons salt,
  • 1 tablespoon ground black pepper
  • 1 cup white wine (any kind), or half a cup of white vinegar
  • 2 tablespoons olive oil
  • Any excess (edible!) garden vegetable matter, including plant stalks and leaves, enough to fill an 8-10 quart pot halfway.


1. Finely chop all ingredients.

2. In a large pot (8-10 quarts) sautee onion and garlic over low heat in olive oil until translucent.

3. Raise heat to medium and add the wine or vinegar to deglaze the pan.

4. Add salt, pepper herbs and all vegetable matter.

5. Stirring constantly, cook down over medium heat for three to five minutes.

6. Fill pot with water and bring to a boil, then reduce heat, cover and simmer on low heat for 3 to five hours, stirring occasionally. Remove from heat when the stock has reduced by one third, turned darker in color, and all the vegetables have broken down.

7. Add salt and pepper to taste.

Use within one week, or store in freezer safe containers for up to 12 months.

last revised 8/9/2011

Get Updates and Alerts

See the latest issue >

NRDC Gets Top Ratings from the Charity Watchdogs

Charity Navigator awards NRDC its 4-star top rating.
Worth magazine named NRDC one of America's 100 best charities.
NRDC meets the highest standards of the Wise Giving Alliance of the Better Business Bureau.

Donate now >

Share | |
Find NRDC on