How to Make Vegetable Stock
Servings: 12 cups
Grab your kitchen scraps and get ready to make some epic vegetable stock. My stock changes every time I make it since it depends on what scraps I've been storing and the season, and I love it!
Equipment
- 6-quart pot
- fine-mesh strainer
- freezer-safe glass jars
Ingredients
- onion scraps tops, bottoms, and skins
- celery scraps tops and bottoms
- carrot scraps tops and skins
- garlic cloves tops, bottoms, and skins
- tomatoes tops and bottoms
- potato tops, bottoms, and skins
- mushroom stems
- herbs parsley, rosemary, thyme
- 1 tsp whole black peppercorns
- 1 bay leaf
- 1 tsp sea salt, unrefined optional
- 12 cups water or as needed
Instructions
- Add all ingredients to a 6-quart pot. Cover with water by 2 inches, leaving an inch or two below the top of the pot so it doesn’t boil over. Cover, bring to a boil at high heat, and then reduce to a rolling simmer for 2+ hours.
- Strain the stock through a fine-mesh strainer and discard scraps.
- Use broth immediately, or refrigerate for up to 5 days. You can also freeze the broth for up to 5 months in freezer-safe containers.
Notes
- To make this in a crockpot, add all ingredients to the crockpot. Cover with water by 2 inches then cover and set to low for 8-10 hours. Follow steps 2-3 above.
- The nutritional info is based on my sample recipe; yours will vary depending on the types of vegetables you use.
- I just make a batch of stock whenever I get a full-gallon bag of veggies. No need to thaw them in advance!
- Don't be afraid to use onion shells, garlic skins, really ALL the scraps you have.
- Feel free to boost your broth with fresh turmeric, fresh ginger, or a tbsp of apple cider vinegar.
- I listed the vegetable scraps I typically have on hand yet the sky's the limit (almost) with what you can add to your own batch.
Nutrition
Calories: 54kcal, Carbohydrates: 12g, Protein: 2g, Fat: 0.3g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 237mg, Potassium: 342mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2378IU, Vitamin C: 17mg, Calcium: 54mg, Iron: 1mg