Get the Recipe Easy Homemade Vegetable Stock
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5.0
6 reviews
Excellent
Get the Recipe Easy Homemade Vegetable Stock
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Learn how to make your own vegetable stock (a.k.a. broth) to use in homemade soups, risotto, pasta, and more! It's easy to make and is the perfect way to use up vegetable scraps, reducing food waste, and is so much more affordable and flavorful than the store-bought variety.
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Ingredients
- 2 2 onions quartered
- 4 4 celery stalks roughly chopped
- 4 4 whole carrots roughly chopped
- 4 4 Leek Tops roughly chopped
- 1-2 1-2 garlic bulbs halved
- 3-4 3-4 bay leaves
- 1 1 large bunch fresh parsley
- 1 1 bunch fresh thyme 10-12 sprigs, approximately
- 1 1 Tablespoon black peppercorns
- 1 1 Tablespoon kosher salt optional
- 4 4 quarts cool water 16 cups
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Instructions
- Add the onions and allow them to sweat for approximately 3-4 minutes. Then add the remaining vegetables, herbs, and spices.
- Add the water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and continue to simmer, uncovered, for about an hour, until the liquid has somewhat reduced.
- Strain the broth through a fine-mesh strainer lined with cheesecloth, pressing any liquid out of the vegetables. I like to strain it into a large bowl first, before transferring into jars or storage containers, but do what works best with your setup.
- Store in an airtight container in the fridge for approximately 5 days, or let cool completely, then freeze. Be sure to leave at least 1-inch of room at the top for expansion if freezing in a glass jar or another container.
Equipments used:
Notes
- Don't forget that you can make this recipe all your own, using whatever scraps you've saved! Add additional green onions, garlic peels after pressing, carrot and celery tops, etc.
- You don't have to sweat the onions, you can just throw everything in and bring to a simmer if you prefer.
- Refrain from adding any cruciferous vegetables (broccoli, cauliflower, cabbage), beets, or starchy veggies like potatoes and turnips.
- The greater the surface area of the vegetables, the more flavor will come from them, so chop them into smaller chunks, a few inches is great.
Nutrition Information
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Calories
20kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
600mg
(25%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3825IU
(77%)
Vitamin C
9mg
(10%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 600mg | 25% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3825IU | 77% |
| Vitamin C | 9mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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