Dark Vegetable Stock

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Traditionally, a dark stock is a standard meat stock made from beef bone marrow and leftover scraps, ends, peels, stems, cores, and skins of vegetables. This is a vegetarian version, sweetened with carrots, onions, and sweet potatoes, and given earthy substance with mushrooms and lentils. Use this stock as a base for hearty bean, lentil, and vegetable soups.

Yields about 8 cups

Dark Vegetable Stock
Recipe type: stock
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon canola or other vegetable oil
  • 1 large onion, chopped
  • 4 unpeeled garlic cloves, smashed with the broad side of a knife
  • 10 cups water
  • 2 carrots, peeled and chopped
  • 1 large sweet potato or potato, scrubbed and coarsely chopped
  • 2 celery stalks with leaves, chopped
  • 8 large button mushrooms or 1 portabella mushroom, chopped
  • 1 cup coarsely chopped fresh parsley
  • 2 bay leaves
  • ¼ teaspoon whole black peppercorns
  • ½ teaspoon salt
  • 6 whole cloves
  • ½ cup lentils, rinsed (optional)
Instructions
  1. In a large soup pot, heat the vegetable oil.
  2. Add the onions and garlic and sauté until lightly browned, 8 to10 minutes.
  3. Add all of the remaining ingredients, cover, and bring to a boil.
  4. Lower the heat and simmer for about 50 minutes, until all of the vegetables are very soft.
  5. Strain the stock through a sieve or colander.
  6. Use the stock right away, or refrigerate it in a sealed container for up to 4 days, or freeze it for up to 6 months.
Notes
PER 8-OUNCE SERVING; 32 CALORIES, 0 G PROTEIN, 1.6 G FAT. 2.4 G CARBOHYDRATES, 0.8 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 160 MG SODIUM. 0.8 G TOTAL DIETARY FIBER

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