Brown Vegetable Stock

There’s something incredibly comforting about the smell of a homemade broth simmering on the stove, filling the entire kitchen with warmth. This isn’t your average clear broth, though—my Brown Vegetable Stock gets its deep, complex flavor from slowly caramelized root vegetables and hearty white beans. It is an absolute game-changer for building robust soups and stews, or honestly, it’s delicious enough to sip straight from a mug on a chilly day.

Yields: 6 cups (48 fl oz / 1.5 L) Prep time: 10 minutes Cook time: 4 hours 30 minutes

Ingredients

• 2 cups (12.9 oz / 365 g) dried white beans
• 4 tbsp (2 fl oz / 60 ml) ghee or unsalted butter
• 3 medium-sized carrots, coarsely chopped
• 1 medium-sized parsnip, coarsely chopped
• 2 celery stalks with leaves, diced
• 12 cups (101 fl oz / 3 L) water
• 10 sprigs fresh parsley
• 10 sprigs fresh coriander
• 1 sprig fresh thyme or 0.25 tsp (1 g) dried thyme
• 3 whole cloves
• 1 small bay or cassia leaf
• 0.5 inch (1.5 cm) piece of fresh ginger root, scraped and cut into thin julienne
• 1.5 tbsp (0.8 oz / 22 g) salt

Instructions

1. Place the 2 cups (12.9 oz / 365 g) of dried white beans in a 3-quart (2.8 L) saucepan and add enough water to cover them by approximately 2 inches (5 cm).
2. Bring the water to a boil over moderate heat and allow it to simmer for exactly 2 minutes, then remove the pan from the heat and set it aside, covered, while you prepare the vegetables.
3. Heat the 4 tbsp (2 fl oz / 60 ml) of ghee or butter in a large 6-quart (5.7 L) stockpot over moderate heat.
4. Add the chopped carrots, parsnip, and diced celery to the pot and slowly cook them for 20 minutes, or until the vegetables are browned and caramelized.
5. Stir in the 12 cups (101 fl oz / 3 L) of water, the fresh parsley, and the coriander, then increase the heat to high and bring the mixture to a boil.
6. Discard any beans that float to the surface of the water, then drain the remaining beans in a colander and add them to the stockpot.
7. Create a bouquet garni by tying the thyme, cloves, bay leaf, and ginger inside a piece of cheesecloth, then drop it into the pot along with the 1.5 tbsp (0.8 oz / 22 g) of salt.
8. Reduce the heat to low, cover the pot, and slowly simmer the stock for 4 hours to develop a deep flavor.
9. To serve as a clear stock, remove the bouquet garni and strain the liquid through a fine-mesh sieve, discarding the solids.
10. To make a hearty bean soup, remove the bouquet garni and purée the vegetables and beans with the stock, adding milk or cream to reach your desired consistency, and season with additional salt and pepper if needed.

Nutritional Information

Per Serving (approx. 1 cup / 250 ml)

• Calories: 315 kcal
• Carbohydrates: 42 g
• Protein: 14 g
• Fat: 10 g

Pro Tips for Success

• Don’t Rush the Browning: The “brown” in Brown Vegetable Stock comes from the caramelization of the vegetables in step 4. Take the full 20 minutes (or even longer) to let the carrots, parsnips, and celery get deep golden-brown edges. This Maillard reaction creates a savory, umami depth that plain boiled vegetables cannot achieve.
• The “Quick Soak” Method: This recipe uses a quick-boil method for the beans (Step 1-2) instead of an overnight soak. This is crucial for softening the outer skins and ensuring they cook evenly with the vegetables later. Do not skip this step, or your beans might remain gritty even after 4 hours.
• Skim for Clarity: If you plan to serve this as a clear broth rather than a puréed soup, take a moment during the first 30 minutes of simmering to skim off any foam or impurities that rise to the surface. This ensures a clean, jewel-toned liquid.
• Ginger is Key: The ginger in this recipe provides a subtle warmth and cuts through the earthiness of the root vegetables. Since it is enclosed in the bouquet garni, it won’t overpower the stock but will add a background “brightness” that lifts the heavier flavors.

Frequently Asked Questions

Why is my vegetable stock bitter? Vegetable stock can turn bitter if it is cooked for too long or if the vegetables are burned rather than browned. While meat stocks can simmer all day, vegetable stocks usually release all their flavor within 4 hours. Also, avoid adding brassicas like broccoli or cauliflower, as they become sulfury and bitter during long cooks.

Can I use canned beans instead of dried? Yes, you can, but the texture and flavor absorption will be different. If using canned beans, rinse them thoroughly and add them in the last 45 minutes of cooking. However, for this specific “Brown Stock” method, dried beans are preferred because they absorb the caramelized vegetable flavors during the long simmer.

How long does this stock last in the fridge? This brown vegetable stock will stay fresh in an airtight container in the refrigerator for up to 5 days. If you have made the puréed soup version with milk or cream, it is best consumed within 3 days.

Is this stock vegan? The original recipe calls for ghee or butter, which are dairy products. To make this stock 100% vegan while keeping that rich flavor, substitute the ghee with a high-heat oil like avocado oil or a vegan butter alternative for the browning step.

This Brown Vegetable Stock is more than just a simple base; it is a foundation of deep, savory flavor that can completely transform your home cooking. Whether you choose to enjoy it as a clear, restorative broth or blend it into a creamy, hearty bean soup, the richness from the caramelized root vegetables is unmistakable. Give this recipe a try this weekend—your kitchen will smell absolutely amazing, and you’ll have a versatile staple ready for the week ahead. I’d love to hear how you use it, so please leave a comment below!