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: 408 ounce servings
Prep Time: 5 minutesminutes
Cook Time: 2 hourshours
Ingredients
3tablespoonsolive oil
3-4roughly chopped yellow onions
½roughly chopped celery bunch
10-12roughly chopped carrots
2roughly chopped leeks
10-12garlic cloves
1 to ½gallonsof leftover frozen vegetable scraps
1bunch parsley
15-20fresh thyme sprigs
2bay leaves
15-20black 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.