Homemade vegetable stock is a kitchen essential, brimming with rich, savory flavors and endless versatility. In just 15 minutes of prep, you can gather fresh, vibrant ingredients like carrots, celery, and herbs, creating a base that’s far superior to store-bought. As it simmers for an hour, your kitchen will fill with an irresistible aroma, promising a stock that’s both hearty and nourishing.
This recipe yields a silky, golden broth that’s perfect for soups, risottos, or simply sipping on its own. The natural sweetness of the vegetables mingles with earthy herbs, resulting in a depth of flavor that’s both comforting and complex. With a total time of 1 hour and 15 minutes, it’s an easy way to elevate your cooking while reducing waste.
Fresh and Flavorful Ingredients
- 2 medium onions, halved (leave the skin on for added color)
- 4 medium carrots, chopped (no need to peel)
- 1 to 2 medium celery stalks, chopped
- Leek or fennel tops, chopped (use whichever you have on hand)
- 1 garlic bulb, halved (leave the skin on for subtle flavor)
- Handful fresh parsley (stems and leaves)
- 1 small bunch fresh thyme (or substitute with 1 teaspoon dried thyme)
- 3 bay leaves
- 2 teaspoons sea salt (adjust to taste)
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water (use 10 cups if your pot is smaller)
Simple Step-by-Step Instructions
- Place the onions, carrots, celery, leek or fennel tops, garlic, parsley, thyme, bay leaves, salt, peppercorns, and water in a large pot.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer gently, covered, for 1 hour. (The liquid should be lightly bubbling.)
- After simmering, strain the stock through a fine-mesh sieve or cheesecloth, discarding the vegetables.
- Taste and adjust seasoning if needed. Use immediately in your favorite recipes or store for later.
Storage and Reheating Tips
Once your vegetable stock is ready, let it cool completely before storing. Pour it into airtight containers or freezer-safe bags, leaving a little room for expansion if freezing. It will keep in the fridge for up to 5 days or in the freezer for 3 months. To reheat, simply warm it on the stove over medium heat or defrost in the fridge overnight.
Recipe Variations to Try
Feel free to customize your vegetable stock based on what you have on hand! Swap leek tops for fennel fronds or add mushroom stems for an earthy flavor. For a richer stock, toss in a parmesan rind or a splash of white wine. Experiment with herbs like rosemary or sage to create your signature blend.
Time-Saving Hacks
Save veggie scraps like onion skins, carrot peels, and celery ends in a freezer bag until you’re ready to make stock. This way, you’ll always have ingredients on hand without extra prep. If you’re short on time, simmer the stock for 30 minutes instead of an hour—it’ll still be flavorful!
Common Questions Answered
Can I use this stock for other recipes? Absolutely! It’s perfect for soups, risottos, and even cooking grains like rice or quinoa. Is it okay to skip the salt? Yes, you can omit the salt and adjust seasoning later when using the stock in other dishes. Can I reuse the vegetables? Unfortunately, they’ll be too mushy after simmering, so it’s best to discard them.
Equipment Guidance
A large stockpot (at least 8 quarts) is ideal for this recipe to accommodate all the ingredients and water. Use a fine-mesh strainer or cheesecloth to ensure your stock is clear and free of any bits. If you’re freezing, consider using ice cube trays for small, portioned amounts that are easy to grab for recipes.
How to Make Vegetable Stock?
Ingredients
- 2 medium onions, halved
- 4 medium carrots, chopped
- 1 to 2 medium celery stalks, chopped
- Leek or fennel tops, chopped
- 1 garlic bulb, halved
- Handful fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
Instructions
- Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10).
- Reduce the heat and simmer gently, covered, for 1 hour.
- Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.