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–+ servings
Vegetable Stock Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Vegetable stock is so easy to make with vegetables or even vegetable scraps you already have in your refrigerator. Start with onions, carrots and celery and simmer with aromatics for a delicious broth.
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Prep Time10 minutes
Cook Time2 hours
Prep Time2 hours 10 minutes
servings1 gallon

Ingredients

  • 2 Pounds onions
  • 1 Pound Carrots
  • 1 Pound celery
  • 2 Tablespoon Vegetable Oil
  • 10 peppercorns
  • 2 Bay Leaves
  • 3 cloves Garlic
  • 2 sprigs rosemary
  • small bunch thyme
  • 1 gallon Water

Optional ingredients

Instructions

  1. Wash all the vegetables and chop into 2-inch pieces, or leave whole for easier cleanup. 
  2. Heat a large stockpot to medium-high and heat 2 tablespoons of vegetable oil.
  3. Add the carrots, onions and celery to the pot and stir until the vegetables start to sweat.
  4. If adding aromatics, add them to the pot as well as any spices or tomato paste. Stir to warm through.
  5. Deglaze the pan with wine, if using. 
  6. If not using wine, deglaze the pan with water
  7. Add 1 gallon of water to the pot, bring to a boil and then reduce heat to a simmer.
  8. Simmer the stock for a minimum of 1 hour. Allow the stock to reduce by 25-50% for optimal flavor. The longer the cook and the more it reduces, the stronger the flavor of the stock. 
  9. Turn off the heat and strain the stock through a fine mesh sieve into containers, discarding solids.

Nutrition

Serving: 1 | Calories: 177kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 215mg | Fiber: 10g | Sugar: 17g
CourseSoup
CuisineAmerican
Keywordhomemade vegetable stock recipe, vegetable stock
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