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
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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.
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Dump bag into pot and fill ¾ of the pot or until scraps just start to float with water.
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Bring water to a boil, then let it simmer for at least 30 minutes. Strain water out of stock.
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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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