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Homemade Vegetable Stock

A light, vibrant stock that can be used in any number of soups and sauces.  So good!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 (1 cup each)
Calories: 31 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 onions
  • 10 small carrots
  • 3-4 stalks celery
  • 1 Parsley bunch
  • bay leaves
  • 10-15 peppercorns
  • 1 gallon water

Instructions

    Cup of Yum
  1. Chop up the onions, carrots and celery into evenly sized chunks
  2. Add to gallon-sized pot along with parsley, peppercorns, and bay leaves
  3. Fill to the brim with cold water
  4. Bring to a boil and then turn heat down to a simmer
  5. Let simmer for 60-90 minutes
  6. Strain stock into a large bowl using a fine mesh sieve
  7. Let cool on counter
  8. Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)
  9. 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

Calories 31kcal (2%)

Nutrition Facts

Serving: 12(1 cup each)

Amount Per Serving

Calories 31

% Daily Value*

Calories 31kcal 2%

* Percent Daily Values are based on a 2,000 calorie diet.