Homemade Vegetable Stock

Homemade Vegetable Stock is insanely better than store bought and incredibly good for you. You could use scraps leftover from other recipes but I think itā€™s best with fresh vegetables.

Homemade Vegetable Stock
This recipe is loaded with carrots, onions, garlic, celery, chard, mushrooms, and kombu. Itā€™s rich with flavor and vitamins.
Homemade Vegetable Stock
Chop up all the vegetables into smaller pieces. Place them in a large stock pot and slowly simmer for 3-5 hours.

I have a nice vegetable winter soup recipe coming up that requires vegetable stock. Iā€™ve tried so many different packaged options from the grocery store but theyā€™re all really gross. Making vegetable stock at home is super easy so thereā€™s really no reason not to make it from scratch.

A lot of people suggest saving your cooking scraps and storing them in the freezer to make stock. While this certainly isnā€™t a bad idea, I have to say Iā€™ve always had less than stellar results. Youā€™ll always get the best results from the freshest vegetables you can find. And you wonā€™t risk freezer burn.

Homemade Vegetable Stock
Slowly simmer the stock over low heat for 3 to 5 hours. Try to keep the temperature around 180-190 degrees.
Homemade Vegetable Stock
Strain the stock into another large stock pot.

Homemade Vegetable Stock

Not only does homemade vegetable stock taste better (like real food), itā€™s super healthy for you. This particular recipe is loaded with carrots, onions, garlic, celery, chard, mushrooms, and kombu. Itā€™s rich with flavor and vitamins. So feel free to pour yourself a cup!

Homemade Vegetable Stock
Optionally transfer the stock to a smaller container then chill the vegetable stock until needed.
Homemade Vegetable Stock
It’s nutritious and delicious!!

You can also find my Chick Stock recipe here.

Homemade Vegetable Stock

0.0 from 0 votes
Course: Recipes, Soup, Vegetarian
Servings

3

Quarts
Prep time

20

minutes
Cooking time

4

hours 
Total time

4

hours 

20

minutes

Homemade Vegetable Stock is insanely better than store bought and incredibly good for you. You could use scraps leftover from other recipes but I think itā€™s best with fresh vegetables.

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Ingredients

  • 2 tsp Olive Oil

  • 2 Medium Yellow Onions cleaned, with skin

  • 6 Cloves

  • 3 Medium Carrots with tops, scrubbed

  • 2 Celery Stalks with leaves

  • 6 Button Mushrooms cut in half

  • 3 Dried Porchini Mushrooms

  • 1 Kombu

  • 2 Chard Leaves

  • 1 Head of Garlic

  • 6 Sprigs of Parsley

  • 6 Sprigs Thyme

  • 2 Bay Leaves

  • 1 TBS Black Peppercorns

  • 5 Qt. Water

Directions

  • Scrub and clean all the vegetables very thoroughly.
  • Chop Onions in half. Cut carrots and celery into 1-2 inch pieces. Chop off and discard the top of a head of garlic. Chop chard into 2 inch pieces. Optionally poke the cloves into the onions.
  • Heat olive oil over medium heat in a large stock pot. Place Onions cut side down in the oil. Begin layering all the vegtables on top of the onions. Fill stock pot with cool water. Place a smaller ld or a plate over vegetabels to weigh them down.
  • Simmer over low heat, at about 180 – 190 degrees, for 3-5 hours.
  • Check on the stock every hour or so. Add more cool water if needed to account for evaporation.
  • Use a fine mesh strainer to strain stock into another large container. Transfer to a smaller container with a tight fitting lid. Keep chilled in refrigerator until needed.

Notes

  • Vegetable stock is very flexible. Ingredients and amounts are suggestions.Ā 
  • I used a 2×5 inch piece of Kombu. Dried porcini can be overpowering; I suggest 3-4 pieces max.Ā Tomato paste would be a good addition and would add some color.Ā 
  • Salt should not be added to stock.Ā 
  • If you’ll be freezing your stock, chill in refrigerator first then divide stock into zip top freezer bags. Place the bags on a baking sheet to freeze flat.Ā 

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