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Emeril's Homemade Vegetable Stock

  • Yield: About 10 cups


  • 3 tomatoes, cored and chopped
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 onion, peeled and quartered
  • 3 cloves garlic, whole or sliced
  • Fresh herb stems, such as thyme and/or parsley
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • Cold water, as needed


  • Place all ingredients in a 4- to 6-quart stockpot. Add enough cold water to cover, bring to a boil, and lower heat to simmer. Cook for 45 minutes to 1 hour. Vegetables should remain covered with water throughout the cooking process.
  • Strain through a fine-mesh strainer or colander lined with cheesecloth. (Do not press on vegetables.) Cool to room temperature and refrigerate. Stock can be refrigerated for up to 1 week or frozen for up to 3 months.