Vegetable Stock
This Homemade Vegetable Stock is easy to make, nutritious, and so much better than store-bought! Make it with vegetable scraps to minimize waste, or use fresh vegetables -- both make delicious homemade broth, perfect for soups, stews, and savory recipes.
Servings: 4 Servings
Ingredients
- 4-6 cups vegetable scraps From clean, non-starchy vegetables like carrots, celery, onions, leeks, herbs, garlic, green onions, tomatoes, mushrooms and mushroom bottoms, and greens
- 1-2 dried bay leaves
- 1-2 tsp dried thyme
- 8-10 cups water
Instructions
- Combine all the ingredients in a large pot and bring to a boil over high heat.
- Reduce the heat to low or medium-low and bring to a simmer. Cover the pot and cook for 30 minutes.
- Carefully strain the broth through a wire mesh strainer or cheesecloth. Cool the vegetable stock in the pot or a heat-safe shallow mixing bowl before storing in glass containers.
Video
Notes
Storage Directions
- Refrigeration: Cool the broth completely to room temperature before transferring it to glass containers and refrigerating it for up to 7 days.
- Freezing: The broth can also be frozen in a freezer-safe container or zip-top bag for up to 6 months. Defrost it in a large bowl overnight in the refrigerator or over low heat on the stovetop.
- Reheating: Warm it in the microwave or on the stovetop over medium heat until hot.
- Using fresh vegetables. You can also make this vegetable stock recipe with fresh vegetables. I recommend 4-6 cups of cleaned and chopped onions, carrots, and celery; 3-4 peeled and crushed garlic cloves, a handful of fresh herbs, 2 dried bay leaves, and chopped leeks or fennel fronds.
- Do not use starchy vegetable scraps. The starch in vegetables such as sweet or white potatoes, parsnips, or peas will release into the broth, making it cloudy or thickening it.
- Drain well. For clear, filtered vegetable broth, drain the cooked veggie mixture over a fine mesh strainer. If your veggie scraps are small, line the strainer with cheesecloth to catch the pieces.
- Season with salt if desired. This veggie stock recipe is not salted, but you can season it with 1-2 teaspoons of fine sea salt if preferred.