While there seems to be quite a few good commercial chicken stock brands on the market I’ve yet to find a vegetable stock or broth that I like. Luckily, it’s easy to make all kinds of broth or stock in the Sun Oven. I freeze it in two cup containers so I always have as little or as much as I need on hand. To fit the stock pot in the Sun Oven just remove the leveling tray and place a trivet or a rack on the bottom of the cooking chamber.

Sun Oven Vegetable Stock


5 quarts water

6 large carrots, sliced

3 celery stalks, sliced

3 large onions, sliced

Peels of two large potatoes

1 unpeeled bulb of garlic, halved horitontally

1 large turnip, coarsely chopped

8 fresh Italian parsley sprigs

1 bay leaf

2 teaspoons salt

1 1/2 teaspoons dried thyme

1 teaspoon whole black peppercorns


Combine all ingredients in a large stock pot. Cover and simmer in Sun Oven until vegetables are very soft, about 3 hours. Strain stock through a colander into a large bowl. Strain again through a fine sieve into another large bowl. Discard solids.

The stock will keep in the refrigerator up to 4 days and can be frozen for one month.

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