Vegetable stock
Vegetable Stock
Want to up your soup game? Make your own Homemade Vegetable Stock - easy and MUCH better than store-bought stock.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 quarts
Calories 82 kcal
Ingredients
- 3-4 onions quartered no need to remove the skins
- 6 stalks celery cut into thirds
- 6 carrots cut into thirds
- additional vegetables may have on hand mushrooms, kale, spinach, beet tops, etc.
- 1 bunch of parsley
- 1 in whole head of garlic sliced half
- 2 leaves bay
- teaspoon heaping of whole peppercorns
- 2 teaspoons heaping of salt or omit if you prefer
- 16 cups water
Instructions
- Gather all the ingredients. Wash the vegetables, just scrub them well. No need to peel anything as you will strain it at the end.
- In a large stock pot over medium high heat add all of the vegetables. Add water to cover, usually three to four quarts. Cover tightly with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to low and simmer loosely covered for four hours. You may need to add more water, just keep an eye on it.
- After four hours turn the stove off and allow the pot to cool. Once cool, strain out the vegetables and discard. I recommend storing the stock in four cup containers (I use pickle jars) and freeze until you're ready to use.
Nutrition Facts
Vegetable Stock
Amount Per Serving
Calories 82
% Daily Value*
Sodium 1327mg 55%
Potassium 569mg 16%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 2g 4%
Vitamin A 312.1%
Vitamin C 16.9%
Calcium 10.7%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.
** If you’d like an Asian flair to the stock, add ingredients like lemon grass, ginger and soy sauce to help flavor the vegetable stock.
vegetable stock jar
Judy@ImBoredLetsGo says
I never think to make my own vegetable stock, looks so simple and I’m sure so much tastier.
Susan | LunaCafe says
Love vegetable stock. Such a great addition to soups, stews, and braises.
Adriana Martin says
Nothing like homemade vegetable stock for preparing our meals makes such a difference in the flavor of the dishes.
Bowl Me Over says
So true Adriana, homemade makes such a difference!
Julie @ Texan New Yorker says
I’ve never made my own stock of any kind, but since I moved recently my new freezer is MUCH larger than my old one, so I’m thinking I may try it soon. You’re giving me some inspiration here!
Florian @ContentednessCooking says
Love all the veggies, fantastic recipe!
Lois says
When you make your own stock it is so good and this is a great recipe to do that.
Bowl Me Over says
Thank you Lois! I completely agree, it’s a great way to up your soup game!