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.
Next, add any remaining vegetables to the stockpot.
Place fresh herbs, bay leaves, and peppercorns in the pot.
Fill the pot with cold water until it is about 2” over the top of the veggies and bring to an active simmer.
Turn the heat down to low and simmer for 1 hour.
Strain the stock completely and store or use.
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.
Make-Ahead and Storage
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.
chef notes + tips
- 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
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Video
Homemade Vegetable Stock Recipe
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
- 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.
It was absolutely delicious, makes all the difference in my recipes
thank you!
Fabulous thank you ChefBilly for your recipe 😁👋🤩😋
Glad you enjoyed it!
Hi Chef,
I’m about to make my first vegetable stock by following your recipe. Please tell me what you do with the cooked vegetables once you’ve strained them? Do we just discard them? Seems a bit of a shame.
Loraine
yes
Literally just got through making this! Mine made 17 cups! I used carrots, onions, celery (stems and leaves also), small bits of frozen broccoli, dried thyme, pepper, and parsley flakes. It definitely needed little more seasoning but I’ll adjust as I use. Thanks for posting this recipe! I will now be keeping all
my scraps!
Fantastic!!
You inspired me to start making my own stock. It is amazing and easy. To be honest I typically only use the scraps and vegtables that are near going bad. I love the repurpose of the scraps and the flavor they give. Oh, my favorite has been cooking beans with it. Then using the liquid to make an incredible gravy. The beans had so much more flavor.
perfect!
Hi Chef, Love your channel. Are you able to can this vegetable stock? I’ve already canned batches of your beef and chicken stock and I’ll never go back to store bought. Your recipes are Amazing, so I’m automatically giving you five stars for this one as well!
Thank you,
Lori
I appreciate that!
Absolutely delicious! Save your veggie scraps and try this stock.
May you please tell us the name of your strainer and where to get it?
Sometimes is difficult to understand or how the spelling is.
Thank you for making us better cooks by your generous shering of your recipes.
Best wishes Dimitria
It’s a chinois.
I can’t wait to make this. I love vegetable stock. I’m smiling 😃.
Thank you. Thank you.