5.0 from 3 votes
How to make Vegetable Stock
This homemade vegetable stock recipe is delicious, rich and bursting-with-flavor. Use in soups, stews or anything else calling for stock!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 8 cups
Calories: 34 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 3 medium carrots peeled and coarsely chopped
- 2 medium onions peeled and coarsely chopped
- 1 talk celery coarsely chopped
- 2 garlic cloves peeled and sliced in half
- 2 medium tomato cut into 1-inch pieces
- 4 prigs fresh thyme or 1 Tbs dried
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 teaspoon olive oil
- 6 cups water
- salt optional
Instructions
- Heat oven to 400 degrees F.
- Place carrots, onions, celery, garlic and tomatoes in large roasting pan. Toss the vegetables in olive oil, and roast in the oven for about 40 minutes, or until the vegetables are a dark brown color.
- Remove vegetables from the oven, then pour 2 cups of water into the pan and scrape up all the browned bits from the bottom and sides.
- Pour vegetables, the water and scraped up bits, and the remaining 4 cups of water, bay leaves, peppercorns, and thyme into a stock pot and bring to a boil over medium-high heat.
- Reduce heat to a simmer, partially cover and cook for 30 minutes.
- Season with salt, if using.
- Strain the stock into a large bowl. Discard the cooked vegetables etc.
- It's ready to use! Or, you can cool it off and refrigerate or freeze in 1 cup portions.
Cup of Yum
Notes
- Use any veggie scraps that you have. Including carrot peels, onion skins, garlic, celery, anything!
- Any herbs or none at all are just fine. You can use fresh or dried, whatever you have will work perfectly!
- How to store Vegetable Stock
- Store in a covered container in the refrigerator for up to 7 days.
- Freezing instructions
- Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This will be good in the freezer for up to 6 months.
- You can also portion into a freezer bag and freeze flat for easy storage.
Nutrition Information
Calories
34kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
32mg
(1%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4128IU
(83%)
Vitamin C
9mg
(10%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 34
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 32mg | 1% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4128IU | 83% |
| Vitamin C | 9mg | 10% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.