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Why use store bought Vegetable stock when you can easily make your own? This video tutorial will show you just how easy it is to create your own healthier, tastier vegetable stock!
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5 from 1 vote

Simple Homemade Vegetable Stock

Vegetable stock is a staple in any vegetarian kitchen. I use it all the time as a base for soups, stews and risottos. Rather than relying on the often high sodium store bought versions, why not see how easy it is to make your own vegetable stock at home!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Component
Keyword: vegetable stock
Servings: 6 servings

Ingredients

  • 2 Carrots
  • 3 celery ribs
  • 2 onions
  • 2 leeks
  • 2 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 10 peppercorns
  • 1/2 tsp salt
  • 1 bay leaf
  • 2 quarts water
US Customary - Metric

Instructions

  • Thoroughly wash all the vegetables. We aren't going to peel them so make sure they are extra clean. Chop all the vegetables into 1/2 inch chunks.
  • Add some olive oil into a large pot and heat over a medium heat. Add the vegetables and sauté for 5-10 minutes until they begin to soften. This step serves to intensify the flavors in your stock even more. Once the vegetables begin to soften, cover the vegetables with water until you are easily able to stir them around. The more water you add, the less concentrated your stock will be, so add less water if you want a stronger vegetable stock.
  • Add in any fresh herbs you are using, along with 5-10 peppercorns and 1/2 teaspoon of salt. Set the heat to low and let simmer for 1-2 hours.
  • Strain to remove all the vegetables. Store the stock in an airtight tub in the fridge for up to 1 week, or alternatively, freeze it in portions in ziplock bags so you can conveniently pull some out to use as you need it.