Homemade Vegetable Stock
This homemade vegetable stock is a sustainable, easy recipe that can add extra flavor to soups and stews. Save your veggie scraps throughout the week and you will have everything you need to make a low-cost, high-flavor kitchen staple!
For extra flavor, try roasted your vegetables before adding them to the stock! If you are in a pinch, just add your frozen veggie scraps directly to the pot to boil.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
This recipe is very loose, and any veggie scraps that you have on hand will make a delicious vegetable stock. Some of my favorite veggies scraps to use include shallot, leeks, and carrots.
- about 4 cups of frozen vegetable scraps, including scraps from 1-2 onions and 3-4 stalks celery
- parsley (fresh or frozen)
- 4–6 garlic cloves
- drizzle Olive Oil
- 1 tbsp. black peppercorns
- salt to taste
- enough water to cover vegetables in pan
Kitchen Tools You’ll Need
- large pot (I recommend Le Creuset)
- strainer
- mason jars for storage
Instructions
- Add all ingredients to large pot.
- Cover the vegetable scraps with water, leaving room in the pan for water to boil without overflowing.
- Bring the water and vegetable scraps to a boil on the stove.
- Reduce heat and simmer (uncovered) for about one hour).
- Remove from heat and let the vegetable stock cool a bit.
- Strain into mason jars for storage and freeze extra portions as needed.
Notes
Depending on the size of your pot, you may require more or less water or vegetables.
Make sure you have a strainer and mason jars on hand for storage! I recommend freezing any portions that won’t be used within about a week.