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vegetable stock before simmering overhead
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5 from 2 votes

Homemade Vegetable Stock

A light, vibrant stock that can be used in any number of soups and sauces.  So good!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 12 (1 cup each)
Calories: 31kcal
Author: Mexican Please

Ingredients

  • 2 onions
  • 10 small carrots
  • 3-4 stalks celery
  • 1 parsley bunch
  • bay leaves
  • 10-15 peppercorns
  • 1 gallon water

Instructions

  • Chop up the onions, carrots and celery into evenly sized chunks
  • Add to gallon-sized pot along with parsley, peppercorns, and bay leaves
  • Fill to the brim with cold water
  • Bring to a boil and then turn heat down to a simmer
  • Let simmer for 60-90 minutes
  • Strain stock into a large bowl using a fine mesh sieve
  • Let cool on counter
  • Proportion into 2cup or 4cup sized containers (or use ice cube trays and muffin tins for smaller portions)
  • Freeze the portions you won't need over the next few days, store the rest in the fridge

Notes

I recently experimented with adding nutritional yeast to this veggie stock and was quite happy with results.  You can see details on that experiment in Better Vegetable Stock. 

Nutrition

Calories: 31kcal