Homemade Vegetable Stock Recipe (2024)

Published April 7, 2021.This post may contain affiliate links. Please read my disclosure policy.

Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, and braises.

No matter if it’s beef stock, chicken stock, or vegetable stock, it’s one the most fundamental recipes of basic cooking. It is a must know-how if you’re serious about cooking or what to take your cuisine to the next level.

Vegetable Stock

Vegetable stock is a veggie-based liquid consisting of water and vegetables that are simmered together to make a flavorful broth to use in a myriad of recipes. If you are vegan or even vegetarian, then this is absolutely the recipe for you.

The best way to make vegetable stock is by saving old veggie scraps and freezing them until you have enough to make it. There is no perfect number of leftover veggies to make a stock, it’s whenever you feel like you have enough to make it. In that way, don’t let this recipe be so prescriptive, use what you have when you have enough.

Here are some ingredients to go really well in this:

• Onions (every single kind)
• Carrots
• Celery
• Mushrooms
• Tomatoes
• Parsnips
• Turnips
• Asparagus
• Squashes
• Parsley
• Thyme
• Fennel

How to Make Vegetable Stock

Follow these simple instructions to make a delicious homemade vegetable stock recipe:

In a large pot over low heat with olive oil, lightly sweat all of your root vegetables for 15-20 minutes.

Next, add any remaining vegetables to the stockpot.

Place fresh herbs, bay leaves, and peppercorns in the pot.

Fill the pot with cold water until it is about 2” over the top of the veggies and bring to an active simmer.

Turn the heat down to low and simmer for 1 hour.

Strain the stock completely and store or use.

What Should You Not Put It?

Almost all veggies are fair game when it comes to making this recipe except for a few. The two main things you do not want to put into a vegetable stock are:

• Beets – they can really discolor your stock to whatever color the beet is.
• Peppers – no matter if they are spicy or bell, they will alter the flavor and often cause the stock to be bitter.

Make-Ahead and Storage

Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep refrigerated before using.

How to Store: Cover and refrigerate for up to 7 days. This will freeze very well covered for up to 6 months. Be sure to completely cool the stock before freezing.

How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed.

What to Use It In

• Minestrone
• Pasta E fa*gioli
• Risotto
• Vegetable Soup
• Cream of Mushroom

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