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Home » Recipes » Soups and Stews

Vegetable Stock

Published: Aug 11, 2015 · Modified: Aug 23, 2020 by Bowl Me Over · 9 Comments

Want to up your soup game? Make your own Homemade Vegetable Stock - easy and MUCH better than store-bought stock.
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Vegetable stock

Vegetable stock

Vegetable stock
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5 from 1 vote

Vegetable Stock

Want to up your soup game? Make your own Homemade Vegetable Stock - easy and MUCH better than store-bought stock.
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Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soups and Stews
Cuisine: American
Servings: 4 quarts
Calories: 82kcal
Author: Deb Clark
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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

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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

Calories: 82kcal | Carbohydrates: 18g | Protein: 2g | Sodium: 1327mg | Potassium: 569mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15605IU | Vitamin C: 13.9mg | Calcium: 107mg | Iron: 0.8mg
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** 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

vegetable stock jar

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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Lawrence

    January 30, 2023 at 12:33 pm

    I knew I could count on you having a Vegetable Stock recipe.

    Lawrence

    Reply
  2. Lois

    October 17, 2017 at 4:40 pm

    5 stars
    When you make your own stock it is so good and this is a great recipe to do that.

    Reply
    • Bowl Me Over

      October 18, 2017 at 7:10 am

      Thank you Lois! I completely agree, it's a great way to up your soup game!

      Reply
  3. Florian @ContentednessCooking

    August 14, 2015 at 10:04 am

    Love all the veggies, fantastic recipe!

    Reply
  4. Julie @ Texan New Yorker

    August 14, 2015 at 5:54 am

    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!

    Reply
  5. Adriana Martin

    August 13, 2015 at 10:52 pm

    Nothing like homemade vegetable stock for preparing our meals makes such a difference in the flavor of the dishes.

    Reply
    • Bowl Me Over

      August 17, 2015 at 6:22 am

      So true Adriana, homemade makes such a difference!

      Reply
  6. Susan | LunaCafe

    August 13, 2015 at 10:23 pm

    Love vegetable stock. Such a great addition to soups, stews, and braises.

    Reply
  7. [email protected]

    August 13, 2015 at 10:12 pm

    I never think to make my own vegetable stock, looks so simple and I'm sure so much tastier.

    Reply

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