How to Make Vegetable Stock
Learn how to make vegetable stock with this quick and easy recipe! You will love how simple it is to make your own vegetable broth at home any time you need it!
Servings: 2 quarts
Ingredients
- 1 tablespoon Olive oil
- 2 Yellow onions, skin on, roughly chopped
- 4-5 sprigs Fresh Thyme
- 4-5 stems Fresh Parsley
- 3-4 sprigs Fresh Rosemary
- 3 Green onions, greens and whites, chopped
- 3 Bay leaves
- 1.5 teaspoon peppercorns (or 2 ¼ teaspoon ground pepper), more or less to taste
- 2 Celery stalks, with leaves, roughly chopped
- 3 large Carrots, roughly chopped
- 1 Leek, cleaned throughly, roughly chopped
- 1 bulb Garlic, smashed to open, with peel
- 10 cups Water
- salt, to taste
Instructions
- In a large heavy bottomed stock pot with a lid, heat oil over medium heat. Add onions and saute for 5-7 minutes or until softened and a golden huge starts to develop*.
- Add in fresh herbs, green onions, bay leaves, and peppercorns. Stir together. Add in celery, carrots, leeks, and garlic. Stir again.
- Add water and using a wooden spatula, scrape off any browning at the bottom. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes (up to 2 hours for less stock but richer flavor).
- Let cool then strain the stock from the vegetables*. Store in air tight containers in the fridge for up to 2 weeks.
Video
Notes
*You can cook your onions longer to develop more caramelization if desired. This will give a deeper oniony flavor in the end.
*You can repeat this process one more time with the same vegetables noting that the flavor and color will be less than the original batch.
Slow Cooker: You can add all your ingredients to a slow cooker and let cook on high for 8-12 hours.