How to Make Vegetable Stock or Vegetable Broth

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Last Updated on January 5, 2020 by Ellen Christian

Learning how to make vegetable stock or vegetable broth has helped me make delicious soups while keeping the costs down. I love making my own soups, especially in the winter when the temperature drops.  Of course, if you’re short on time, there is a fantastic solution. Scroll to the end!

How to make vegetable stock

Vegetable Stock or Vegetable Broth

The taste of homemade soup is so much better than canned soups. Plus, you can be in total control of what you put in a homemade soup so there is no worrying about ingredients. Of course, making homemade soups takes more time than opening a can to get the best flavor.  It isn’t something I generally start an hour before the meal is ready. Since I received The Soupmaker’s Kitchen for review, I thought I would share how to make vegetable stock with you.

Vegetable stock definition

Technically, the word stock refers to a broth that has bones simmered in it. So, you would have chicken or beef stock but not vegetable stock. Vegetable stock should really be called vegetable broth.

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The part of making soups that takes the longest is making the stock.  A good stock is a base for every soup and the more time you put into making the stock, the better your soup will taste.  The type of stock that you use depends on the kind of soup you are planning to make.  Chicken noodle soup will generally use chicken stock.  Beef vegetable soup or minestrone soup will generally start with a beef broth.  There are two ways to help keep the costs down when you are making a homemade soup.

  1. Make your own stock instead of buying it.
  2. Use vegetable stock instead of a meat stock

How to make vegetable stock

How to Make Vegetable Stock

There are no rules that say you have to start a soup with a meat stock.  I don’t always have a whole chicken or beef on the bone to begin making stock with.  For me, making homemade soup means starting with scraps of meat leftover from a meal.  What I do almost always have on hand are vegetable scraps and that is how you begin making vegetable stock. While this recipe calls for 6 pounds of miscellaneous vegetable peelings and trimmings, you can adjust the amount based on what you have available.

How to make vegetable stock

What to do with vegetable stock leftovers

Now that you know how to make vegetable stock, you can use it in place of water in almost any recipe.  You can cook your rice, couscous or quinoa in it.  You can use it in place of water when making biscuits and bread.  Or you can use it as the base of many homemade soups. if you have too much, you can freeze it in cup size quantities in freezer bags. Then, just take it out when you need it.

How to Make Vegetable Stock or Vegetable Broth

Best vegetable broth to replace homemade

Making a good vegetable broth is really an all-afternoon project. And, not everyone has that kind of time. If you want a healthy vegetable broth or stock to keep in the cupboard for when you’re too busy, 

How to Make Vegetable Stock

Brodo Broth Co brings home-cooked broth to your door ready to enjoy. Brodo uses no concentrates, no preservatives, and no short cuts. And, Brodo Broth comes in four varieties – Chicken Bone Broth, Beef Bone Broth, Hearth Bone Broth (a blend of chicken, turkey, and beef broth) and even a 100% Vegan Seaweed Mushroom Broth. Additionally, Brodo offers Brodo Botanicals herb sachets which add additional nutrients and flavors to their broths.

Shop now at Brodo Broth for the perfect vegetable broth when you’re too busy to make homemade.

How to Make Vegetable Stock or Vegetable Broth #vegetablestock #vegetablebroth #stockrecipe

What should you not put in vegetable stock?

You can use almost any type of vegetable in a vegetable stock. But, there are a few that should not be used. Acorn squash is too starchy to be used in vegetable broth. But, you can use the peels. Bok choy and other vegetables in the Brassica family will leave your vegetable broth too bitter. This includes things like broccoli, Brussels sprouts, and cauliflower. Corn won’t add much flavor to your stock and can make your stock cloudy rather than clear. Beets can be added in very small quantities but will turn your broth purple which you may not like. If you have beets, you might want to make borscht. Find out how here.

The Soupmaker’s Kitchen teaches you everything you need to know to save your scraps, prepare stock and create the perfect pot of soup. Recipes include those that are both meat and vegetable-based.  There is also a lot of information on basic techniques and soupmaker’s tips.  As someone who has been making homemade soups for years, I learned quite a bit.

Yield: 12

How to Make Vegetable Stock

How to Make Vegetable Stock or Vegetable Broth
How to Make Vegetable Stock or Vegetable Broth
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 6 lbs of miscellaneous vegetable peelings and trimmings
  • 3 qts of water

Instructions

  1. Examples of what works well in a vegetable stock are: Tips and root ends from carrots, potatoes, sweet potatoes, celery, green beans, and squash. Use leaves from herbs, celery. Use peels from onions, sweet potato, tomato.
  2. Combine all the trimmings and water in a large pot with a lid.
  3. Bring to boil, reduce heat, and skim if necessary.
  4. Simmer for at least an hour or until all vegetables are quite soft.
  5. Strain into a large, deep bowl and allow it to cool.
  6. Transfer the vegetable stock into smaller containers to freeze.
  7. Freeze once the stock is room temperature.
  8. Discard the leftovers, compost or feed to your farm animals.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 73Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 73mgCarbohydrates: 16gFiber: 7gSugar: 6gProtein: 4g

Did you make this recipe?

If you make this, tag me on Instagram so I can see (@ellenblogs)

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30 thoughts on “How to Make Vegetable Stock or Vegetable Broth”

  1. I am working on saving enough vegetable leftovers to make a stock and since your recipe is so simple, I certainly might give it a try!  Thanks for joining us on The Yuck Stops Here recipe link party this week.  Hope to see you again next Tuesday!  HUGS
    Reply
  2. Could you puree the vegetables and put them back into the stock? Seems wasteful to just discard them. Also, how well does this product jar?
    Reply
    • You could but honestly after you have boiled them that long, there really is no nutrition left in them at all. It's all in your broth. I have not canned them. After I put the broth in jars, I freeze it.
      Reply
  3. 1 organic chicken and celery in the pressure cooker for 1/2 is my claim to fame stock. I wonder if pressure cooker veggie stock will work as well.
    Reply
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  5. I really love this idea, especially since I'm trying to fill my life with more wholesome foods and more wholesome everything.  This would be great for Pho, as well.  I love soups and stews all year round.
    Reply
  6. I love making my own stock and cooking from scratch. So much better for you and frugal. I love that. Beautiful stock you made here.
    Reply
  7. This is great! thanks so much for sharing! I'm a vegetarian and hate buying the stuff in cans! Can't wait to try this recipe out! thank you! 
    Reply
  8. What a terrific idea! I can't wait to give it a shot. Not being much of a cook I love a recipe where there are no strict rules!
    Reply
  9. This is a great idea. You made it seem as if almost anyone, even those who are not good cooks can make vegetable stock. This is great because it will make other recipes taste better and even be healthier.
    Reply
  10. This is super easy! I'm not sure what I made for chicken stock could/should be called chicken stock. I need one easy like this for beef stock.
    Reply
  11. Seems super easy to make. I have never tried making my own vegetable stock. My attempts at chicken and turkey stock were huge failures.
    Reply
  12. I haven't ever made my own either. I normally buy chicken stock. I just made homemade enchilada sauce the other day and the recipe called for vegetable stock. I used chicken but maybe will make my own next time.
    Reply
  13. I have never made veggie stock before, although I have made beef and chicken. I was just reading a recipe yesterday that needed it. 
    Reply
  14. This is such a great recipe.  I love how versatile vegetable stock is and could just imagine using it in my soups and stews.  I'm sure it is also a healthier alternative since it is made from vegetables.
    Reply
  15. I didn't realize how easy it was to make vegetable stock. I love all of the linkys to soup recipes - perfect for this time of year!
    Reply
  16. This is perfect!!! I started juicing recently and don't like the idea of throwing away all the peels and trimmings. I WILL be giving this a try. Thanks for so much ...and just in time for the holidays.
    Reply
  17. I'm allergic to all store-bought stocks and broths, so I make my own veggie broth in the crock-pot. I love how easy and cost effective it is! Right now I have about 1/2 gallon of it in the freezer :)
    Reply

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