Simple Homemade Vegetable Stock

cropped image showcasing a glass canister filled with flavorful homemade vegetable stock

5 from 3 votes

Boost your dishes with this Simple Homemade Vegetable Stock - a quick, flavorful blend of fresh, vibrant vegetables. Perfect for enriching soups, stews, and sauces, it's the easy way to elevate your favorite recipes.

Prep Time10

Cook Time1

Total Time1 10

Course: Component

Cuisine: American, European, Mediterranean

Diet: Vegan, Vegetarian

Servings: quarts

Calories: 127kcal

Ingredients

2 carrots chop into chunks
3 celery ribs chop into chunks
2 onions
2 leeks
2 sprigs thyme fresh
4 sprigs parsley fresh
10 peppercorns
½ 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.

Nutrition