Learn how to make homemade vegetable stock. Easy to make, tasty and it will be a staple in your kitchen that you won't need store bought stock.
What is the difference between Vegetable Stock and Vegetable Broth?
While vegetable broth and vegetable stock start with the same or similar ingredients, they have some differences.
Vegetable stock is made with scraps, vegetables with their peels, and some aromatics like parsley and thyme can be added to enhance the flavor. It is ideal to use in recipes that call for water or meat/beef stock. The stock is simmered for a short time.
Vegetable broth is made with clean, cut and peeled vegetables. Aromatics can be added as well as mushrooms. The cooking process is a bit longer since it can be consumed as is or used in soups.
The main difference between vegetable stock and vegetable broth is that stock is unseasoned and broth it's seasoned.
**See the Recipe Card Below for complete measurements**
A lot stock recipes are made with scraps, and peels from the veggies that we usually cook with. You want clean veggies not molded or brown. But peeling and cutting is not necessary but it is ok to do so.
These are the ingredients:
- Celery Bulb
- Yellow Onions
- Garlic Cloves
Vegetables not to use in stock:
Avoid any cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, kale, arugula, bok choy, cabbage and collard greens. These vegetables flavor is so strong that it will change the flavor of the stock to a bitter taste.
How to Make the Vegetable Broth
I love having fresh made stock on hand and I know you will love it too. Here are the steps to make a delicious, nutritious and cost efficient homemade vegetable stock.
- Wash, cut the veggies if they are whole, don't peel and place in the 8 QT pot.
2. Add the water up to the brim of the pot.
3. Stir and simmer on low heat.
4. Simmer for about 1 and ½ hours.
5. Carefully strain into a large heat resistant bowl. Discard vegetables.
6. Let the stock cool in the counter. Once it has cool off, transfer to a mason jar and store in the fridge.
Variations and Substitutions
Variations: Bay leaf, cilantro, mushrooms can be added for a more flavorful stock.
Substitutions: Chicken, turkey and beef bones can be added instead of extra veggies for a richer stock.
Storing and Using the Stock
Storing the stock: Once the stock cools off transfer to 32 oz Mason jars and refrigerate for up to a week. Freeze using a Souper Cubes Tray Also Ball's Freezer Jars are a great option. Stock freezes well for up to 2 months.
Using the stock: Homemade Vegetable Stock is great to use as a starter in soups, stuffing, dressing, mash potatoes, rice, stews, and beans. Use about 1 to 2 cups.
I use my homemade vegetable stock to cook the couscous in my Baked Salmon with Couscous and pineapple vinaigrette and in this Instant Ramen with Beer Battered Fish recipe. This stock is my favorite ingredient in my Plantain and Chorizo Dressing.
If you make this recipe I'd love to hear from you! Leave me a comment below.
Homemade Vegetable Stock
- 1 8 QT Pot
- Cutting Board + Knife
- Measuring cup
- Large Strainer
- Large Bowl
- Mason Jars
- 1 Whole Bulb Celery
- 3 Carrots
- 12-15 Garlic Cloves
- 1 Yellow Onion
- 4-6 Sage Leaves
- 9-10 Thyme Sprigs
- Handful of Parsley Sprigs
- 12-14 cups Water
- Wash the vegetables to remove dirt or any impurities.
- Cut the onions in half.
- Cut the carrots in big chunks.
- Add all the vegetables and water to the 8 QT pot.
- Simmer in medium heat for 45 minutes to and hour.
- In a large heat proof bowl, strain the stock. Discard the vegetables
- Once stock cools off, transfer into mason jars or soup trays.
- Refrigerate for up to a week in the mason jars.
- Freeze for up to 3 months in the soup trays.