Homemade Vegetable Stock
User Reviews
5.0
9 reviews
Excellent
Homemade Vegetable Stock
Report
A light, vibrant stock that can be used in any number of soups and sauces. So good!
Share:
Ingredients
- 2 onions
- 10 small carrots
- 3-4 stalks celery
- 1 Parsley bunch
- bay leaves
- 10-15 peppercorns
- 1 gallon water
Add to Shopping List
Instructions
- Chop up the onions, carrots and celery into evenly sized chunks
- Add to gallon-sized pot along with parsley, peppercorns, and bay leaves
- Fill to the brim with cold water
- Bring to a boil and then turn heat down to a simmer
- Let simmer for 60-90 minutes
- Strain stock into a large bowl using a fine mesh sieve
- Let cool on counter
- Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)
- Freeze the portions you won't need over the next few days, store the rest in the fridge
Notes
- I recently experimented with adding nutritional yeast to this veggie stock and was quite happy with results. You can see details on that experiment in Better Vegetable Stock.
Nutrition Information
Show Details
Calories
31kcal
(2%)
Nutrition Facts
Serving: 12(1 cup each)
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
