Quick Vegetable Stock

Need stock for a recipe but have none on hand? Try this quick vegetable version, made with a short list of fridge and pantry staples. This recipe yields a smaller batch of stock than most, so it's a great choice if you don't want to deal with leftovers. It's also easily doubled if you need more. Yield: Approximately 4 cups of stock.

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 large carrot, peeled and cut into chunks
• 1 large rib of celery, rinsed and cut into chunks
• 1 medium onion, peeled and cut into quarters
• 1 small fennel bulb, halved (optional)
• 2 large garlic cloves, peeled and crushed
• 5 cups water
• 1 medium tomato, halved
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 small dried red chile pepper
• Freshly ground black pepper to taste

Preparation:

Place olive oil in a medium saucepan. Warm over medium-high heat. Add the carrot, celery, onion, and fennel (if using), and saute for 2 to 3 minutes, until vegetables just begin to soften. Add the garlic cloves and saute for 1 minute longer.

Add the water, tomato, soy sauce, sea salt, basil, thyme, chile and black pepper. Raise the heat and bring to a boil, then lower the heat to medium and simmer for about 25 minutes.

Remove the vegetables, and strain the stock if desired.

Stock may be kept covered in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.