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    Home » Vegan Recipes

    How to Make Vegetable Stock

    Published Oct 24, 2016 · Updated Apr 15, 2018 · 3 Comments

    This post may contain affiliate links. See my disclosure policy.

    JUMP TO RECIPE

    You can save so much money making vegetable stock in your own kitchen!

    Homemade Vegetable Stock Recipe

    During the winter, when I’m always making soups, I am constantly in the process of making vegetable stock - saving veggie scraps and putting them into the freezer as I go. About once a week or whenever I have enough, I throw them all into a large pot with water and simmer away. I also include veggies from the crisper drawers that I need to use up.

    The one thing I do need to purchase solely for veggie stock making is mushrooms - not a huge fan of them otherwise, but they add such a delicious flavor and richness to stock.

    Homemade Vegetable Stock Recipe: Veggie stock is simple to make, and adds a wonderful flavor to homemade soups and dishes.

    What Do You Make Vegetable Stock With?

    The main ingredients I typically use in my vegetable stocks are:

    • Carrots
    • Celery
    • Onion
    • Herbs
    • Garlic
    • Pepper
    • Himalayan salt
    • Mushrooms

    You can also add:

    • Veggie stems/greens (like carrot greens)
    • Tomatoes
    • Green onions
    • Leaks
    • Turmeric
    • Ginger

    Certain ingredients (like turmeric, tomatoes and certain herbs) can overpower the other flavors, so be cautious there.

    The veggies you add may depend on what type of flavor you are going for in your soup or dish. Play around and see what you like! There is no perfect recipe for vegetable stock.

    Homemade Vegetable Stock Recipe: Veggie stock is simple to make, and adds a wonderful flavor to homemade soups and dishes.

    Recipe

    Homemade Vegetable Stock Recipe: Veggie stock is simple to make, and adds a wonderful flavor to homemade soups and dishes.

    Homemade Vegetable Stock

    Karissa Besaw
    This simple recipe will show you how to make vegetable stock at home.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 15 minutes mins

    Ingredients
      

    • water
    • about 3 cups of various veggies (mushrooms, onion, carrots, celery, etc.)
    • a few cloves of garlic
    • fresh parsley
    • additional fresh herbs - like sage, thyme, rosemary
    • pepper/whole peppercorns
    • optional: salt - I love himalayan pink salt

    Instructions
     

    • Cut larger vegetable chunks into smaller chunks.
    • Add all of the ingredients you are using into a pot.
    • Fill the pot with water - about ¾ of the way.
    • Bring to a boil on the stove, then let simmer for 2 hours.
    • Let the stock sit until it cools to room temperature.
    • Scoop out the larger vegetables with a slotted spoon and discard.
    • Using a mesh strainer or flour sack towel, strain out the little bits left behind.

    To Store in Freezer:

    • Fill mason jars with stock, leaving 1-2 inches of space on top. The stock will expand as it freezes. (Wide mouth mason jars work best for freezing, but regular mason jars will be fine as long as you leave enough room.) You can also use other freezer safe containers or even plastic storage bags to store.
    • This stock will last up to 6 months in the freezer.

    To Thaw:

    • Fill your kitchen with warm water and place the container of stock in the water. Change out the water every so often when it becomes cold until the stock is thawed.
    Did you try this recipe?Let us know how it was!

     

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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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