Andy's Vegetable Stock


Makes about 20 cups

  • 1 tablespoon extra-virgin olive oil
  • 2 leeks, white and light green parts only, well-washed and chopped
  • 4 medium onions, chopped
  • 6 large carrots, peeled and chopped
  • 3 celery, chopped
  • 1 small bunch parsley stems
  • 2 teaspoons dried whole marjoram
  • 1/2 teaspoon dried whole thyme
  • 3 Turkish bay leaves, or 1/2 California bay leaf
  • 1 1/2 gallons cold purified water


This Recipe Has Been Adapted From Dr. Andrew Weil\'s Book, "The Healthy Kitchen" (Knopf, 2005) And Is Used In Andy\'s Roasted Winter Squash And Apple Soup

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