Quick and Healthy Vegetable Stock

Vegetable Stock

This vegetable stock recipe takes just 60 minutes to deliver a silky mineral-rich stock with a depth of flavor store-bought options don’t tend to provide.

Years ago I switched to using homemade stock instead of off-the-shelf options, as I find the flavor superior and more economical. Plus, I can manage the sodium content, which is important in many U.S. households.

In addition to homemade vegetable stock, chicken stock, turkey broth, and Instant Pot bone broth are in my repertoire. Soon they’re be in yours too!

Broth vs Stock

The terminology for a vegetable-based product (ie meat-free) is different than a meat-based product. In this instance, vegetable stock isn’t seasoned with salt or pepper while homemade vegetable broth is seasoned with salt and pepper. 

You can use them interchangeably, but you’ll have to note the difference in sodium when cooking. The recipe you’re making with the stock, not the stock itself, should dictate the amount of salt needed to balance the flavors.

The Best Vegetables for Vegetable Stock 

Fresh Vegetables

When I originally set out to create this recipe (hello 2016!) I looked up the ingredients in Swanson Vegetable Broth; I wanted to know what the store brands concentrated on. The ONLY vegetables used are carrots, onions, and celery. Yep, that’s it. So, that’s what I use as the base and go from there. 

Any other vegetables you throw in will add to the depth of flavor. Other good additions:

• Garlic
• Bell Peppers
• Green Onions or Chives
• Fresh Mushrooms or Dried Mushrooms
• Fresh Parsley
• Leeks
• Tomatoes
• Corn Cobs
• Fennel Bulb (a little goes a long way)
• Herbs – not required but I like adding thyme, rosemary or basil when making soup stock.

NOTE – the final color of the broth will be determined by the vegetables you use.

Vegetable Scraps

Using veggie scraps to make vegetable stock is a great way to reduce packaging and kitchen waste and save money. Collect scraps such as carrot peels, onion skins, celery leaves, and herb stems in a freezer bag until you have enough to fill a pot. Proceed as you would using fresh vegetables.

What Vegetables To Avoid

Avoid anything too bitter as this will directly affect the final flavor. Bitter = No Bueno. Think Brussels sprouts, broccoli, cauliflower, kale, cabbage, etc. Basically anything in the Brassica family.

In addition, avoid soft vegetables such as potatoes as it will make for a cloudy broth with a bit of “starchy” flavor.

How to Make

Making vegetable broth is one of the easiest homemade recipes you can introduce into your rotation. There are only 3 short steps, with the majority of it hands-off time. 

Sweat the Vegetables – Place the vegetables in a large stock pot pre-heated over medium-high heat. Let the vegetables soften for about 4-5 minutes before adding the water and the rest of the ingredients. Bring to a rapid boil.

Simmer – Reduce the heat and let simmer for 1 hour.

Strain – Remove the vegetables and food bits with a strainer over a large bowl or cheesecloth. Let the liquid cool to room temperature before transferring it to a refrigerator-safe container to store. 

Variations

Here are a few quick variations to broaden the range of your homemade stock.

Roasted Vegetable Stock – Roast the vegetables at 400 degrees for 45-55 minutes to bring out the earthy flavors.  I skip this step in the summer months but take the extra time to do it come winter.

Asian Flavored Broth – add a few extra ingredients when using the broth in Asian Recipes to amp up the umami flavor. Ideas include shiitake mushroom stems, ginger root, and kombu. This broth would make a great addition to Egg Drop Soup.

Tips for Success

Here are a few quick tips for success I’ve complied for you:

• I’m a big believer in starting with high-quality ingredients, including water. I use filtered water vs tap water when making homemade stock.
• If you like an ultra-strong flavor, make it more of a vegetable stock concentrate by reducing the water. 
• If using veggie scraps, cut them into smaller pieces before adding them to the bag. This way you won’t have to defrost before using.
• Vegetable stock can be used as a substitute for beef broth or chicken broth substitute.

Uses

The possibilities to use this vegetable stock recipe are endless. Here are a few ways I use homemade stock:

• Soup and Stews – Use it as a foundation for various soup recipes, from Zuppa Toscana to classic Clam Chowder.
• Sauces and Gravies – Incorporate it into sauces and gravies, such as turkey gravy, to enhance depth and richness.
• Mashed Potatoes – Instead of boiling the potato cubes in water I do a 50/50 mix of water and stock. 
• Grains – Replace water with vegetable stock when cooking rice, quinoa, or couscous for added flavor.
• Risotto – Use it to cook risotto for a flavorful and aromatic dish.
• Poaching Liquid – Poach vegetables, fish, or chicken in vegetable stock for a delicate infusion of flavor.
• Pan Deglazing – Use it to deglaze pans after sautéing vegetables or meats, creating a flavorful base for sauces.

How to Store

Store cooled vegetable stock in the fridge for up to 7 days or freeze in portion-sized containers or ice cube trays for up to 6 months.

This vegetable stock recipe was originally posted in April 2016, but was updated in July 2024 with new photos, and additional text. The recipe has stayed the same.

Vegetable Stock or Vegetable Broth

Quick and easy homemade vegetable stock featuring a ton of vegetables and flavor.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 Quarts

Calories: 185kcal

Cost: $4

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Ingredients

VEGETABLE STOCK

• 1 tbsp olive or avocado oil
• 2 onions, any color
• 3 stalks celery
• 3 sticks carrots
• 1 bunch green onions
• 8 cloves garlic, minced
• 10 sprigs parsley
• 8 sprigs fresh thyme
• 3 bay leaves
• 2 qt filtered water (*Note 1)

ADDITIONS TO MAKE VEGETABLE BROTH

• 1 tsp salt
• 1 tsp whole black peppercorns

Instructions

• Chop the vegetables into small pieces and set aside.

• Heat a large stockpot over medium-high heat. Add the olive oil, onions, celery, carrots and green onions and heat for 8-10 minutes, stirring frequently.

• Stir in the garlic, parsley, thyme and bay leaves and heat for 1 minute.

• IF MAKING VEGETABLE STOCK: Add the water and bring to a rapid boil.IF MAKING VEGETABLE BROTH: Add the peppercorns, salt and water and bring to a rapid boil.

• Turn down the heat to medium low and simmer for minutes, uncovered.

• Remove from the heat and let cool. Pour the stock through a cheesecloth or strainer, placed over a large bowl, to remove the vegetables and food bits. Discard the solids or store for another use.

• Transfer to an airtight container and store for up to 7 days in the refrigerator or up to 6 months in the freezer.

Notes

Note 1- Feel free to use regular tap water if that’s what you access to.

Nutrition

Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 773mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16311IU | Vitamin C: 35mg | Calcium: 172mg | Iron: 2mg