Vegetable Stock
This homemade Vegetable Stock is rich, flavorful, and easy to make with fresh vegetables, herbs, and spices. Perfect for soups, stews, sauces, and more, it’s budget-friendly, freezer-ready, and better than anything store-bought.
Servings: 12 8-ounce servings15
Calories: 27kcal
Equipment
- Large stock pot
- 3 32-ounce mason jars with lid
Ingredients
- 1 gallon water
- 1 head celery
- 2 medium yellow onions
- 5 medium carrots
- 1 head garlic
- 12 sprigs thyme
- 4 sprigs rosemary
- 3 sprigs sage
- 5 bay leaves
- 2 tablespoons whole peppercorns
- 1 teaspoon salt optional
Instructions
- Wash all vegetables.
- Cut 1 whole celery head into 3-inch pieces from the roots to the leaves and add to the stock pot.
- Quarter carrots and onions. Leave all roots and skin on carrots, and remove onion roots. Add to the stock pot.
- Slice the head of garlic in half, widthwise, so all of the cloves are sliced in half. Add both sides of the garlic to the stock pot—no need to peel.
- Add all of the herbs and spices, whole, to the stock pot.
- Add 1 gallon of water to the pot.
- Bring stock pot to a boil and then simmer on low/medium-low for 1 hour.
- Remove the large pieces of vegetables before straining the rest of the stock through a mesh strainer.
- Carefully fill mason jars with the stock and put the lid on while the liquid is still hot.
- Let the stock rest for about 2 hours, or until room temperature, on the counter. Retighten the lids and place them in the fridge.
Video
Notes
Nutrition information is just an estimate—because honestly, who measures the calories in carrot skins and onion peels? This stock is more about flavor than math.
Nutrition
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 231mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4318IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
