How to Make Vegetable Stock

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Learning how to make vegetable stock 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.  The taste of a 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.

The part of making soups that takes the longest is making the stock.  A good stock is the 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 a 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 a 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 start with scraps of meat left over from a meal.  What I do almost always have on hand are vegetable scraps and that is how you begin making a 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
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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:
  2. Tips and root ends from carrots, potatoes, sweet potatoes, celery, green beans, and squash
  3. Use leaves from herbs, celery
  4. Use peels from onions, sweet potato, tomato
  5. Combine all the trimmings and water in a large pot with a lid.
  6. Bring to boil, reduce heat, and skim if necessary.
  7. Simmer for at least an hour or until all vegetables are quite soft.
  8. Strain into a large, deep bowl and allow to cool.
  9. Transfer the vegetable stock into smaller containers to freeze.
  10. Freeze once the stock is room temperature.
  11. Discard the leftovers, compost or feed to your farm animals.
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How to make vegetable stock

How to make vegetable stock

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 breads.  Or you can use it as the base of many homemade soups.

The Soupmaker’s Kitchen teaches you everything you need to know to save your scraps, prepare a 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.

Do you make your own stock?

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Comments

  1. Kelsey Apley says
    I have never tried making veggie stock before! Sounds like it would be easy enough!! Thanks for sharing!
  2. 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 :)
  3. 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.
  4. 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!
  5. Matthew's Mom says
    This is really nice because Vegetable Stock is a staple during winter cooking!
  6. I have some in my basement!
  7. Kate, aka guavalicious says
    I love making my own stock! I keep scraps in a freezer bag and when it's full, I break out the crockpot.
  8. Grace Hodgin says
    I do make my own stock and I make corn stock a lot to use in favorite recipes.
  9. Tough Cookie Mommy says
    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.
  10. Brittany C. says
    Thank you for the tutorial on this! Looks very healthy and tasty! I think I will have to make my own stock from now on!
  11. Have made chicken and beef stock before but not vegetable, but certainly need to!  Thanks for the inspiration!  
  12. I have never made veggie stock before, although I have made beef and chicken. I was just reading a recipe yesterday that needed it. 
  13. 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.
  14. Heather Johnson says
    Seems super easy to make. I have never tried making my own vegetable stock. My attempts at chicken and turkey stock were huge failures.
  15. valmg @ From Val's Kitchen says
    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.
  16. I make my own chicken stock all the time. I should definitely try the vegetable stock!
  17. Janeane Davis says
    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.
  18. Jessica @FoundtheMarbles says
    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!
  19. 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! 
  20. Dawn ~ Spatulas On Parade says
    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.
  21. Shannon (The Mommy-Files) says
    This is awesome!  I will definitely have to make this soon!
  22. I never use my own stock. I always thought it was harder or too time consuming, but this looks great!
  23. Melissa Miller says
    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.
  24. 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.
  25. 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?
    • Ellen Christian says
      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.
  26. 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
  27. I should try to make this. I always have scraps of veggies left over from our meals.

Trackbacks

  1. Don't Just Fall Back! Make the Most of the Extra Hour | Oh Wholly Life says:
    […] Make a hearty, healthy stew, soup or chili with proteins and vegetables.  Make your own vegetable stock. […]

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