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Vegetable stock

Vegetable Stock

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


  • 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


  • 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.


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