Basic Vegetable Stock Recipe

Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.

I keep a gallon zip loc bag in my freezer and add trimmings from fresh veggies as I slice and dice along with small bits of leftovers. When it's full, I dump it in the water with seasoning and simmer for a couple of hours then freeze in canning jars. That way, I always have fresh stock available.

Amazing! Thank you for this recipe! I used a combination of fresh with frozen peppers & pearl onions etc.. the combinations are endless, add tomatoes or paste for a different base. A tip - if you only have dried herbs, the rule of thumb is use three time less dried then fresh. If it calls for 1 tbsp fresh, use about 1 tsp dried. I tripled this recipe so I have more for next time I need it. Thanks again!

This stock is greatness. I used carrots, zucchini, celery, mushrooms, onions, broccoli and jarred garlic. I tossed the veggies with olive oil and the garlic and then spread them on a baking pan to roast for a full hour at 400F. Then added them to the water and finished the recipe according to directions. My culinary school graduate fiancé was amazed at the depth of flavour. I poured the stock into ice cube trays and stored them in a tupperware container once frozen. Now when we need stock we just take out a few cubes and Voila!

Very tasty and easy to make. I also added leeks, green beans, bok choy and turnip. Chopped all veg, then sautéed with little olive oil to bring out flavors. Strained it to use as a broth. I also kept some of the vegetables and mixed it with some broth to eat as a vegetable soup to take to work for lunch. Delicious!

Awesome recipe and works just fine with onion and garlic powder and dried herbs as opposed to “fresh.” I also added a dash of turmeric and some coriander/cilantro which adds nice body and to make it even more wholesome, I blended in the veggies. Great for gravies, soups, seitan, etc.

Delicious! I followed the directions almost exactly but added baby bella mushrooms and red bell pepper and omitted the salt. I also simmered for about 2 hours which definitely made the stock much more flavorful.

Great recipe. I had some tired looking veggies so I just used those. In addition to the listed veggies, I had zucchini, yellow squash and red bell pepper. I also roasted everything per other reviewers. I pressure canned it in quart containers. So now I have shelf stable veggie stock. Thanks for this great recipe. I never thought to can vegetable stock before.

I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and cut them up, threw them onto a baking sheet sprayed with olive oil PAM and after roasting, tossed them into a crockpot to simmer for the day. I also used dried herbs since that is what I had. I love having a veggie based stock for my vegetarian daughter to use. We used some to make our own version of vegetarian gravy. We the froze the gravy and remaining stock into single sized portions for her.

I made it. I winged it. Added a head of cabbage, head of garlic, large bunch of spinach, whole bunch of celery, 4 jalapenos, and a large dash of cayenne pepper. doubled the herbs and salt. We ate the pulse, and it was delicious! The stock was just as good.

I included several additions: one cup of leftover roasted vegetables parenthesis yellow squash zucchini and onion”, and auto, cloves, tarragon, red pepper flakes, Oregano sage and dried chili peppers. I also cheated by adding a little mesquite smoke flavor. Came out delicious! A little bit sweet,, savory, and hot, with a hint of a smoky finish. I made this to be the stock to be added to a roux for a chicken pot pie I’ll make for dinner!

Great recipe. Easy to make. Can I keep the veggies or reused them? Thanks

For clear broth just boil any veggies add herbs and ginger.

Flavors are insane — nailed it.

I've made this recipe a few times and love the fact that tweaks can be made each time and it still comes out great. Photo is from today when I realized I needed some fast! I didn't have fresh parsley or thyme but made do with the dried versions this time.

Fabulous - I added miso, nutritional yeast and garlic granules too. Thanks 🙏

I add miso as well

Very good stock. Great way to control sodium level.

I made this starting off with two cartons of store bought veg broth that I didn't trust to be nutritious. Turned out great! Even without the spices (I only had parsley) this broth turned out great! I used it for a vegetable soup (:

This stock makes the best vegetable soup ever ! Try not to skip any ingredients. I only substituted the thyme with some dried origano when makng the soup.