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Bailey's Vegetable Stock

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  • Safflower oil; (1Tbs) OR vegetable cooking spray
  • 1 sm Onion; coarsely chopped
  • 1 lg Leek; carefully washed and cut into large pieces, some green
  • 1 md Carrot; washed not scraped, cut into large rounds
  • 1/4 lg Bulb fennel; coarsely chopped, include the tough outer layers, optional
  • 1 lg Rib celery; coarsely chopped, with some leaves
  • 1 sm Tomato; coarsely chopped
  • 1/8 sm Head cabbage; coarsely chopped
  • 10 c Water
  • 1 Bay leaf


Place oil in a deep pot and add the onion, leek, carrot and fennel. Toss and cover tightly, cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch. Add celery, tomato, and cabbage. Toss again and cover tightly. Continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally. Add water and bay leaf. Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary. Put ingredients through a strainer which has been lined with a double thickness of damp cheese cloth. Allow to cool and refrigerate, sealed, or freeze.
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Makes about 1 quart. ROASTED VARIATION: You may make a heartier-flavored stock here by roasting the onion, leek, carrot, fennel, and celery, as in the beef stock recipe. When they have browned, add them with the dissolved pan juices to the other vegetables which you have sweated as in the second part of the Vegetable Stock recipe, then follow the balance of the recipe.
>Kitpath MCPER SERVING: 39CAL, 0.3G fat (6.3% cff) Carbs:8.7g; Fiber 1.8g
Recipe by: Lee Bailey's Soup Meals: Cold-Weather
Posted to MC-Recipe Digest V1 #1049 by KitPATh <> on Jan 28, 1998