realistic recipes for a nutritious kitchen

How-To Make Veggie Stock

How-To Make Veggie Stock

If you’ve never attempted to make your own veggie broth I hope to use this as an opportunity to convince you to give it a try.

Once you make (and taste)  your own stock, you will wonder how you could have ever settled for it’s store bought counter part.  Especially once you see how it EASY it is!

Now don’t get me wrong, keeping pre-made stock in your pantry is definitely convenient and will do the job, but it can never compare to the fresh, clean taste of home-made stock.

This recipe is a very basic version of veggie stock (easily adaptable to your tastes, whims, or whatever veggies you may have on hand).

The basics are this; onions, celery, carrots, some fresh herbs, and although not everyone may agree with me here, garlic!  Sprinkle in a few peppercorns and cover with cold water and your work is done.

As far as prep-work, all you have to do is make sure all your veggies have a good wash and give them a quick rough chop.  I keep all skins and peels on the veggies (which is why I try to use organic ingredients) to ensure lots of flavor in my stock.

Once you get the stock on the stove, you just want to bring it right to a boil and then simmer for an hour or so.  It doesn’t need to be an all day affair to get all the flavor from your veggies, they surrender their goodness pretty quickly.

Once the hour is up, your pot will look something like this:

Veggie Stock Cooked

Then all you have to do is strain the veggies out and your stock is done!  I prefer to do this using a fine mesh strainer but one could certainly use a piece of cheese cloth as well.

You’re stock should last a good week (if not two) stored in the fridge, but I usually store mine in one or two cup containers and pop them in the freezer.  This way I have them as a head-start ingredient when I am making dish that calls for some stock.

And remember, you can also save a collection of veggie trimmings from all of the Clean & Delish meals you make all week long (ie. onion, celery, leeks, mushrooms, etc.) and keep them in a big fat freezer bag in the freezer.  Then once you have enough, you can use what might have been trash, as the base for your home-made stock.

Have you made home-made stock before?  If so, do you have any tips or tricks I may need to know!?

Yield: 8-10 cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

  • 1 large onion
  • 3 carrots
  • 4 stalks of celery (with leaves)
  • 1 leek
  • 4 sprigs of fresh thyme
  • Small bunch of fresh parsley
  • 1 tbsp peppercorns

Directions:

Wash all visible dirt from your ingredients (There’s no need to peel the skins off b/c they will add some flavor to the soup).

Give all of your veggies a rough chop and toss them into a large pot big enough to hold them (I used a 5qt).  Toss in herbs and peppercorns as well.

Add enough cold water to your pot to cover the veggies by an inch or so – the more water you use the lighter the flavor will be, the less you use the more concentrated it will be.

Bring the water to a boil and then reduce the heat to a simmer and cover.  Allow everything to simmer for about an hour or two.

Once your ingredients are cool enough to handle strain using a fine mesh strainer or a piece of cheesecloth.

Makes 8-10 cups.

    Pin It

8 Responses to “How-To Make Veggie Stock”

  1. #
    1
    Jen A. — August 17, 2011 @ 7:09 am

    I love making homemade veggie stock! The boxed stuff simply does not compare! I use the same basic recipe too!

  2. #
    2
    Maria Makes Muffins — August 17, 2011 @ 5:53 pm

    I love making my own stock and keep a freezer bag in my freezer to keep veggie trimmings for stock. My most recent version used the dark green portion of leeks, green onions and fennel. It had an amazing, unique flavor.

  3. #
    3
    berneda — August 18, 2011 @ 4:41 pm

    I’m new to making stock of any kind. Can the cooked veggies be used for anything instead of throwing them away?

  4. #
    4
    Roland — August 20, 2011 @ 9:46 am

    Love this!

    Maria, I keep bags of veggie scraps in my freezer, too! Even the onion skins go in there.

    Berneda, it’s all game, in my opinion. Whether you cook them in the water or have cooked them before, it’s going to be cooked in the end! Let no flavor go to waste!

  5. #
    5
    Marcia — August 23, 2011 @ 10:57 am

    I’ve never made my own stock…Thanks for letting me know how EASY it is! I’m gonna make my own from now on! lol

  6. #
    6
    Kiran @ KiranTarun.com — August 29, 2011 @ 12:53 pm

    I’ve been making stock for a long time now and you are so right about the veggie scraps. There’s nothing better than homemade, clean and delicious foods :)

  7. #
    7
    Emmy — September 4, 2011 @ 2:31 pm

    I LOVE making veggie stock and use a similar recipe… but also like to eat the mushy discarded veggies at the end. Seriously – I think they have LOADS of flavour!! xx

  8. #
    8
    Nikki — October 31, 2012 @ 9:54 pm

    Yay!Every so often I think about making my own stock. I don’t use it often, because I usually just make soups in my vitamix, so everything goes in anyways, but I think I would like to give it a try, at least so I will know what it’s like for future reference, I also hate throwing away those veggie scraps that you wouldn’t normally use… especially when you are paying by the pound! I think throwing a few bay leaves into the pot would be great too!

Leave a Comment





Current day month ye@r *