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5.0 from 30 votes

How to Make Vegetable Stock

Learn how to make Vegetable Stock in this easy tutorial. I share tips for how to use vegetable scraps and beans for best taste & consistency!

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 6 servings
Calories: 94 kcal
Course: Soup , Others
Cuisine: American

Ingredients

  • 2 White onions quartered
  • 5 carrots peeled and quartered
  • 3 celery ribs quartered
  • 15 ounces cannellini beans with liquid
  • 4 sprigs fresh thyme
  • 4 fresh Rosemary
  • 3 bay leaves
  • 6 garlic cloves crushed
  • 1 teaspoon whole black peppercorns
  • As needed water about 8-10 cups

Instructions

    Cup of Yum
  1. Place all items in a pot large enough to hold everything.
  2. Add 8-10 cups of water, enough to cover ¾ of the vegetables in the pot.
  3. Bring to a simmer on low heat. Once simmering, cook for 2 hours.
  4. Let cool, then strain. Makes 6-8 cups of broth

Notes

  • Storage: Allow the vegetable broth to cool completely. Then store the cooled broth in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months. 
  • Substitutes: For best results, follow the recipe as is. However feel free to swap out the herbs for other kinds or use chickpeas instead of white beans. But the white beans will give the best consistency.
  • Photo Credit: Erin Jensen

Nutrition Information

Calories 94kcal (5%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 191mg (8%) Potassium 238mg (7%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 8533IU (171%) Vitamin C 8mg (9%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 191mg 8%
Potassium 238mg 5%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 8533IU 171%
Vitamin C 8mg 9%
Calcium 79mg 8%
Iron 2mg 11%

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

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