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homemade vegetable stock featured

Homemade Vegetable Stock

Lola - Café Sazón y Vida
Learn how to make homemade vegetable stock. Easy to make, tasty and it will be a staple in your kitchen that you won't use store bought stock again.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course broth, sauces, stock
Cuisine American, Puerto Rican
Servings 8 cups

Equipment

  • 1 8 QT Pot
  • Cutting Board + Knife
  • Measuring cup
  • Large Strainer
  • Large Bowl
  • Mason Jars

Ingredients
 

  • 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

Instructions
 

  • 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.
Keyword vegetable broth, vegetable stock
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