Name: Easy Vegetable Stock Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: tops, bottoms, and skins onion; tops and bottoms celery; 1 cup (225 g), tops, bottoms, and skins Carrot; stem mushroom; tops, bottoms, and skins garlic; tops, bottoms, and skins Potato; stems parsley; as needed water

How To Make Easy Vegetable Stock

Level up your soups and stews by whipping up your own homemade vegetable stock that’s brimming with flavors of onions, potatoes, and carrots!

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

onion,tops, bottoms, and skins
celery,tops and bottoms
1cupcarrot,tops, bottoms, and skins
mushroom,stem
garlic,tops, bottoms, and skins
potato,tops, bottoms, and skins
parsley,stems
water,as needed

Instructions

Remove the tops/bottoms/skins/stems from any vegetables you are preparing* and place them in a zip lock bag. Continue like this until bag is full.
Dump bag into pot and fill ¾ of the pot or until scraps just start to float with water.
Bring water to a boil, then let it simmer for at least 30 minutes. Strain water out of stock.
Serve in soups and stews, and enjoy!

Recipe Notes

*Avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to the stock.
Add many other vegetable scraps (think sweet!) – i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
Refrigerate the stock for up to 4 days, or freeze up to 3 months.

Nutrition

Calories: 51.00kcal
Fat: 0.30g
Saturated Fat: 0.05g
Monounsaturated Fat: 0.02g
Polyunsaturated Fat: 0.15g
Carbohydrates: 11.89g
Fiber: 3.46g
Sugar: 5.80g
Protein: 1.19g
Sodium: 84.93mg
Calcium: 42.61mg
Potassium: 398.63mg
Iron: 0.45mg
Vitamin A: 1023.84µg
Vitamin C: 8.93mg

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