No Fail Vegetable Stock Recipe
Plant Based Recipes
October 26, 2015 | Kathryn Kellogg
Last Updated on October 26, 2022
This vegetable stock recipe is incredibly flavorful and versatile. Add it to all your favorite soups and recipes to give them both flavor and nutrients.
Whether you are making stock from fresh veggies or vegetable stock from scraps, it’s easy and almost impossible to mess up. We will answer all your questions like “what is vegetable stock?” and “how do you make vegetable stock cubes?”
vegetable stock recipe
This vegetable stock recipe is so easy and inexpensive. Really. There’s no excuse to ever, ever buy it in the store ever again.
You’ll be able to avoid unnecessary preservatives and those awful tetrapaks.
what is vegetable stock?
Vegetable stock is made with vegetables that have been boiled and simmered for several hours. It can be used in a variety of different recipes.
what is the difference between vegetable stock and vegetable broth?
Basically, the difference between this vegetable stock recipe and broth is seasonings and herbs. Once you add seasonings and herbs, you will end up with vegetable broth instead of stock.
Vegetable Stock: Unseasoned
Vegetable Broth: Seasoned (salt, pepper, herbs, etc.)
I don’t like to season mine, because I like to keep my options open. Now that we have that settled, let’s continue!
vegetable stock tips
Most regional cuisines are based on three very key ingredients. Carrots, onions, and celery are the base of the mirepoix, which is commonly found in both French and Southern cuisines. The Italians have a soffrito which is a mix of tomatoes, garlic, and onion. And, in New Orleans, they have the holy trinity of celery, onion, and green bell pepper. Depending on what you like to cook, you can add any of these ingredients to your stock.
You will want to steer clear of the cruciferous family. They can impart a very bitter flavor to your broth. Potatoes are not cruciferous, but they will make your broth very cloudy and don’t impart much flavor.
As you’re prepping meals throughout the week, you can cut off the odds and ends of onions, carrots, and garlic peels and throw them all in a bowl in the freezer. Once it starts to fill up, you can use it to make stock!
You can see my “before” above — a nice full pot of veggies scraps…
…and this is after the mixture has been simmered for six hours.
vegetable stock from scraps
Roughly chop and wash your vegetables. You want to make sure you remove any dirt. Dump all of your veggie bits in a pot big enough to hold all of them, then cover them with water. Bring to a boil and reduce heat to a simmer. Put on the lid and walk away!
That’s it! So easy, right!?
Now, you can let this simmer for just an hour or two for a light flavor. But, I like mine to get very condensed and rich, so I let it simmer for approximately six hours. Then, I store it in the freezer so I always have some on hand.
I made 15 cups of stock for $3.00! That much organic stock in the store would cost me $21.50.
frequently asked questions
how do you use vegetable stock?
I use this vegetable stock recipe in soups, enchilada sauce, risotto, pasta, dog treats, and really almost everything. If you want to amp up rice, cook it in stock instead of water. It takes the dish from just okay to amazing.
can I make vegetable stock from scraps?
Of course! You can absolutely make vegetable stock from scraps! That’s one of the great things about living a zero waste lifestyle — using every resource you already have available.
how do I make vegetable stock cubes?
If you end up with leftover vegetable stock that you want to save, no problem! Turn it into vegetable stock cubes by freezing it. After making your vegetable stock from scraps, divide it into ice cube trays and freeze. When you are ready to use it, thaw as many cubes as you need in the fridge or toss them right into your soup pot!
I love this post! I didn’t think it would be so simple! I cook with vegetable stock almost everyday, and it’s not only pricey to get organic stock, the canned stuff leaks hormone disrupting bpa and other stocks contain preservatives. Consider me a subscriber! Love your blog and purpose.
Thank you so much! I love it when my bowl of scraps is full and I can make "garbage" stock. It’s full of things that would have been heading the compost. Bone broth takes a lot more babysitting. But, with veggies it’s easy, easy, easy! Thank you so much for the encouragement!
Love love love making my own stock/broth. So much better than the store bought and adds so much flavor to your cooking! Love your little guide and what you can and should not add!
Yes! And it’s SOOO easy! Thank you!
this is great! i should definitely give this a try since i am trying to eat healthier!
Yes! It’s so easy! You have to try it!
I make homemade stock as well! I never throw away a chicken carcass after cooking because it still makes great broth even when it’s been cooked in the slow cooker for a long time.
That’s a great deal. Thanks for sharing.
Yes, I love to make my own stock too! It’s sooo much better than store bought. I didn’t know about the ”no" things… hmmm – thanks!
It’s not a hard and fast, you do this – you’ll ruin it! If a little gets in, you’re fine. But, they’re naturally really bitter, and it’s flavors you wouldn’t want to be a main player in stock.
Since I cut a lot of veggies for my kids lunches, I always save the scraps to make broth. I love your staright forward recipe and the beautiful pictures! ~Nina
Thank you! Yes, I always wind up with lots of carrot nobs and leek ends.
It is such a great idea to make your own stock for many reasons. And it’s a great way to clean out the vegetable bin in the refrigerator.
Yes! I love the different stages of vegetables. Crisp and ready to eat, then sauteed, and the stewed.
Do you have a favorite recipe for dog treats?
Please don’t use for dog treats if there are ANY onions or garlic in your stock, as they are poisonous to dogs! Please feel free to research this on your own. Otherwise thanks for your recipes and blog. 🙂
The only thing I do differently is that I soak and plant the tops of carrots and the roots of onions in indoor pots. They sprout up and give me fresh carrot greens and spring onions year-round. As for potato peelings that do not go into stock, I plant the eyes in indoor pots year-round as I find them, and when it’s time for spring planting, my potato plants have a head start. All other potato peelings get turned into bread or a crispy oven-baked snack.
Hi! I have 2 questions, 1 do you strain it afterwards and throw away the scraps? 2 do you put the glass bottles in the freezer? Love, Linda
Do you eat the non-liquid part when it’s done simmering?