Homemade Vegetable Stock
This simple recipe will show you how to make vegetable stock at home.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
- 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
Cut larger vegetable chunks into smaller chunks.
Add all of the ingredients you are using into a pot.
Fill the pot with water - about 3/4 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.