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    Homemade Vegetable Stock Recipe

    Published April 7, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, and braises.

    No matter if it’s beef stock, chicken stock, or vegetable stock, it’s one the most fundamental recipes of basic cooking.  It is a must know-how if you’re serious about cooking or what to take your cuisine to the next level.

    Vegetable Stock

    Vegetable stock is a veggie-based liquid consisting of water and vegetables that are simmered together to make a flavorful broth to use in a myriad of recipes.  If you are vegan or even vegetarian, then this is absolutely the recipe for you.

    The best way to make vegetable stock is by saving old veggie scraps and freezing them until you have enough to make it.  There is no perfect number of leftover veggies to make a stock, it’s whenever you feel like you have enough to make it.  In that way, don’t let this recipe be so prescriptive, use what you have when you have enough. 

    Here are some ingredients to go really well in this:

    • Onions (every single kind)
    • Carrots
    • Celery
    • Mushrooms
    • Tomatoes
    • Parsnips
    • Turnips
    • Asparagus
    • Squashes
    • Parsley
    • Thyme
    • Fennel

    How to Make Vegetable Stock

    Follow these simple instructions to make a delicious homemade vegetable stock recipe:

    In a large pot over low heat with olive oil, lightly sweat all of your root vegetables for 15-20 minutes.

    mirepoix and veggies in a large pot

    Next, add any remaining vegetables to the stockpot.

    large tomatoes and veggie scraps in a pot

    Place fresh herbs, bay leaves, and peppercorns in the pot.

    adding fresh thyme to a very large pot

    Fill the pot with cold water until it is about 2” over the top of the veggies and bring to an active simmer.

    pouring water into a stockpot

    Turn the heat down to low and simmer for 1 hour.

    simmering a vegetable stock

    Strain the stock completely and store or use.

    straining a homemade veggie stock through a chinois into a plastic container

    What Should You Not Put It?

    Almost all veggies are fair game when it comes to making this recipe except for a few.  The two main things you do not want to put into a vegetable stock are:

    • Beets – they can really discolor your stock to whatever color the beet is.
    • Peppers – no matter if they are spicy or bell, they will alter the flavor and often cause the stock to be bitter.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 3 days ahead of time.  Keep refrigerated before using.

    How to Store: Cover and refrigerate for up to 7 days.  This will freeze very well covered for up to 6 months.  Be sure to completely cool the stock before freezing.

    How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed.

    Before using your vegetable stock, it is wise to season it with salt and pepper.

    Sweating vegetables when cooking means cooking over low heat to soften but not too brown.

    It is absolutely fine if your vegetable stock is lighter or darker than mine.  

    What to Use It In

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Homemade Vegetable Stock Recipe

    5 from 1 vote
    Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, and braises.
    Servings: 40 8 ounce servings
    Prep Time: 5 minutes
    Cook Time: 2 hours

    Ingredients 

    • 3 tablespoons olive oil
    • 3-4 roughly chopped yellow onions
    • ½ roughly chopped celery bunch
    • 10-12 roughly chopped carrots
    • 2 roughly chopped leeks
    • 10-12 garlic cloves
    • 1 to ½ gallons of leftover frozen vegetable scraps
    • 1 bunch parsley
    • 15-20 fresh thyme sprigs
    • 2 bay leaves
    • 15-20 black peppercorns

    Instructions

    • In a very large pot over low heat add in the olive oil and gently sweat the onions, celery, carrots, leeks, and garlic cloves for 15-20 minutes. Do not brown.
    • Next, add in all of the remaining ingredients and fill the pot up with cold water until it is about 2” over the veggies.
    • Turn the heat up to medium-high and bring to an active simmer.
    • Turn the heat down to low and simmer for 1 hour.
    • Strain the stock and use or store it.

    Notes

    Chef Notes:
    • Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep refrigerated before using.
     
    • How to Store: Cover and refrigerate for up to 7 days. This will freeze very well covered for up to 6 months. Be sure to completely cool the stock before freezing.
     
    • How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed.
     
    • Before using your vegetable stock, it is wise to season it with salt and pepper.
     
    • Sweating vegetables when cooking means cooking over low heat to soften but not too brown.
     
    • It is absolutely fine if your vegetable stock is lighter or darker than mine.

    Nutrition

    Calories: 114kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 79mgPotassium: 377mgFiber: 6gSugar: 1gVitamin A: 9853IUVitamin C: 18mgCalcium: 48mgIron: 2mg
    Course: Soup
    Cuisine: American, French