How to Make Vegetable Broth

Homemade vegetable stock in a pot with a ladle next to a kitchen towel.

5 from 2 votes

This simple vegetable stock takes just about an hour to prepare and is so much more fragrant and flavorful than store-bought. You can even make it with food scraps (see note) to reduce waste! Freeze to have a high quality broth on hand for soups, stews, risottos, pan sauces and mroe.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American/Mediterranean

Diet: Low Salt, Vegan, Vegetarian

Servings: to 8 cups

Author: Mark Beahm

Equipment

Cheesecloth for straining

Ingredients

2 celery ribs, finely chopped
2 large carrots, finely chopped
1 leek, sliced into thin rounds (both white and green parts)
1 onion, finely chopped
1 medium tomato, finely chopped
1 whole head garlic, halved crosswise
1/2 to 1 ounce dried mushrooms
1 small bunch fresh parsley, (both stems and leaves)
6 sprigs fresh thyme
2 dried bay leaves
1 teaspoon black peppercorns
10 to 12 cups cold water

Instructions

Gather the vegetables: Into a large stock pot, add the celery, carrots, leek, onion, tomato, garlic, dried mushrooms, parsley, thyme, bay leaves, and black peppercorns. Pour enough cold water to cover the vegetables by about 2 inches, 10 to 12 cups.
Simmer the stock: Set the stockpot over medium-high heat and bring it to a simmer. Once the stock begins to bubble around the edges of the pot, reduce the heat to medium-low and let it simmer for 45 minutes. Adjust the heat as needed to maintain a gentle simmer.
Strain the stock: Line a mesh strainer with cheesecloth. Set it over a large bowl or another large pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have between 8 and 10 cups of stock.
Store: Transfer the stock into jars or freezer-safe containers. Let the stock cool completely, then transfer to the fridge or freezer. The stock will keep in the refrigerator for up to 1 week, or in the freezer for up to 4 months. If freezing, leave extra room in the containers for the stock to expand.

Notes

While I always make stock on the stove, you can make vegetable stock in a slow cooker. Add all of the ingredients to the slow cooker and pour in 8 cups of cold water. Cook on high for 4-6 hours or low for 6-8 hours.
You can save scraps from any of the vegetables in the ingredient list or the list of add-ins. For example, save carrot peels, tips, and tops, onion roots and skins, garlic skins, celery ends, mushroom stems, parsley stems, and leek roots and greens. To make this stock using food scraps:
- Keep a zip-top bag in the freezer to fill with kitchen scraps for making stock.
- Dump the contents of the bag into the simmering stock for the last 15 minutes. Because they’re small they will break down quickly, so I don't add them at the beginning.
To thaw: If you have time, the best way to thaw vegetable stock is in the refrigerator for 1 to 2 days. I never remember until it's too late, so I usually defrost it in warm water until I can get it out of the jar, then finish thawing it in a pot over medium-low heat.
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Nutrition

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