Recipe Ingredients and Instructions to Download and Print: Vegetable Stock (PDF)
Serves: 6 | Serving size: 1 cup
1 onion, chopped
2 large carrots, chopped
2 large celery stalks, chopped
Optional additional ingredients:
More vegetables such as mushrooms, leeks, tomatoes, green onions, pea pods, bell peppers, asparagus
Herbs or spices such as thyme, parsley, basil, garlic cloves or powder, onion powder, or bay leaves.
8 cups of water
- Gather ingredients (about 6 cups of chopped vegetables). Wash all vegetables you have chosen for the recipe, including vegetable scraps, and fresh herbs.
- Chop all vegetables to a roughly similar size. No need to peel vegetables if you prefer.
- Put chopped vegetables in a large pot and add enough water to cover all the vegetables by about 1 inch, about 8 cups of water. If you use less water, the stock will be more concentrated; if you add more water, the stock will be more diluted. Cook stock on the stove over medium-high heat and bring it to a boil, once bubbles form, reduce heat to medium-low.
- Simmer stock for 1 hour uncovered, stirring occasionally.
- Once the stock is done cooking, take the pot off of the stove and strain stock from the vegetables using a colander over a large container or bowl. If you are not using the stock right away, you can divide it into smaller containers and freeze it.
- Keep a large resealable bag in your freezer to put washed raw vegetable scraps in as you prepare food instead of throwing them out. Once the bag is full make a broth.
- Try to use an equal amount of each vegetable so your stock has a balanced flavor but you can use any vegetables you have on hand.
- Refrigerate for 3-4 days and freeze (for best quality) for 2-3 months.