It’s so easy to make homemade vegetable stock with this recipe. It’s also a great way to use up some vegetable scraps that would normally be discarded. Surely homemade vegetable stock will save money. You can also choose to add flavors depending on what you plan to use it for.
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What tools do you need to make vegetable stock?
- Large stock pot
- Mesh strainer
- Souper Cube trays – Great for freezing extra stock in 1 cup servings.
Vegetable stock ingredients:
- 3 quarts of water
- Leafy tops from one bunch of celery
- 1-2 large carrots, quartered
- 2 medium onions, peeled and halved
- 1 teaspoon whole peppercorns
- 5-6 garlic cloves, peeled and smashed
- 2 teaspoons sea salt
- Fresh herbs of your choice (cilantro stems, a small bunch of thyme, parsley, green onion tops, a bay leaf etc…) Optional
How to make homemade vegetable stock:
Place all of the above ingredients in a large stock pot.
Bring to a boil. Reduce the heat and simmer for 1-2 hours.
Strain out and discard the vegetables. A mesh strainer works best to make a nice clear stock. Season as desired and use in your favorite recipes.
How to store vegetable stock
Store stock in an airtight container in the refrigerator for a few days. If not used in that time it can be frozen. If you use mostly 1 cup servings for your recipes you can freeze the stock in Souper Cube trays then transfer the 1 cup cubes into freezer bags for later use.
Recipes to use your vegetable stock:
Use this homemade vegetable stock in place of vegetable broth or vegetable stock in any recipe. Here are a few great ones to get you started.
You can also use this tasty vegetable broth in place of chicken or turkey stock in these delicious recipes:
- Chicken and Orzo with Lemon – Add some lemon grass when you simmer your vegetable stock.
- Turkey Enchilada Soup – Add some cilantro stems when you simmer your vegetable stock.
Printable Recipe
Servings
minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
3 quarts of water
Leafy tops from one bunch of celery
1-2 large carrots, quartered
2 medium onions, peeled and halved
1 teaspoon whole peppercorns
5-6 garlic cloves, peeled and smashed
2 teaspoons sea salt
DIRECTION
- Place all of the above ingredients in a large stock pot. Bring to a boil. Reduce the heat and simmer for 1-2 hours. Strain out and discard the vegetables. A mesh strainer works best to make a nice clear stock. Season as desired and use in your favorite recipes.
NOTES
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