This Homemade Vegetable Stock is so fresh tasting and easy to make that you’ll never buy it again! You control the flavor and sodium, and it’s a great way to utilize those veggie scraps. It’s freezer friendly and the recipe includes cooking methods for the stove top, slow cooker and Instant Pot!

Homemade vegetable broth in a jar surrounded by veggies

I experienced some of the best food of my life in cooking school, and quickly learned that homemade stock was one of the best ways to elevate a dish.

I love having a big stash of chicken stock, turkey stock and this Homemade Vegetable Stock on hand because they add so much amazing flavor to my recipes.

Why make homemade veggie stock? If you use it often, you know that store bought brands are not created equally. 

Some brands have a strong flavor and even a deep color that changes the entire flavor and color of the dish I’m trying to prepare.

They can also be very high in sodium, so it’s nice to be able to control what goes into it and reduce veggie waste.

You’ll be amazed how easy it is and what a difference it makes in your dishes!

Vegetable stock in a Dutch oven

Why you’ll love this recipe

  • Making your own vegetable stock at home is a great way to save money, reduce food waste, and bring your cooking to a whole new level of deliciousness.
  • Not only is it healthier than store-bought stock, but it’s easier than you think.
  • You’ll learn how to make your own vegetable stock from scratch using one of three cooking methods, and which vegetables you should select.
  • You’ll also learn how to store and freeze your stock for later use and get ideas about how to use the finished product in your favorite meals.

Recipe ingredients

Vegetable broth ingredients
  • Vegetables. Consider vegetable stock a blank canvas to be used in a variety of dishes. The best vegetables to use are onions, leeks, carrots, celery and mushroom tops as they add a nice, clean flavor. Other varieties and veggie scraps may be used as well…see the FAQs section for more information.
  • Herbs. Bay leaf and sprigs of fresh thyme and parsley are essential for a flavorful stock.
  • Peppercorns. The peppercorns add great flavor and should not be omitted. Salt is not added as the stock is used as an ingredient in recipes.
  • Other options. See the FAQs section below regarding vegetables and veggie scraps to add, and which varieties should be avoided.

How to make vegetable broth

Homemade vegetable broth couldn’t be easier to prepare, and you’ll be amazed how much more flavorful it is than store bought.

The instructions below cover how to make it on the stove top. See the recipe card notes for instructions on making vegetable broth in the slow cooker and Instant Pot.

Pro tip:  Vegetable scraps are great for stock!  Save the ends from carrots, celery, leek tops, mushroom stems, onions and store in an airtight container in the fridge until you’re ready to make your stock or freeze for later use.

See the recipe card below for full instructions.

How to make vegetable stock
  1. Wash the vegetables thoroughly and cut them on a cutting board.
  2. Place the vegetables, herbs, bay leaf and peppercorns in a large Dutch oven or pot and add the water.
  3. Bring to a boil over high heat, then reduce the heat and simmer for about one hour.
  4. Strain the broth over a large bowl.
  5. Allow the veggie stock to come to room temperature.
  6. Portion into jars or containers and store in the refrigerator or freezer.
Vegetable broth in jars

Recipe FAQs

What’s the difference between vegetable stock vs. broth?

The terms vegetable stock and broth are often used interchangeably, but there is a difference between the two.

Vegetable stock is an ingredient that is a foundation of many recipes, so it’s prepared with clean flavors and is unseasoned. It is typically made with onion, carrots, celery, bay leaf, parsley, thyme and peppercorns, and simply enhances the dishes that it’s added to.

Vegetable broth, on the other hand, is meant to be enjoyed as-is, so it’s seasoned and can be flavored with a variety of vegetables for added flavor.

What are the best stock vegetables?

The best vegetables to use for veggie stock are onions, carrots and celery. These are included in the classic French mirepoix, and add a nice clean flavor to the stock.

Mushrooms and leeks are also great additions as they don’t overpower the flavor the stock.

There are several other veggies that are great for stock as well, including parsnips, fennel and garlic, but they will change the flavor of the stock. Experiment by adding some of your favorite veggies!

What should you not put in vegetable stock?

Avoid adding cruciferous veggies like broccoli, cauliflower and brussels sprouts, as well as rutabagas, turnips, cabbage and artichokes, as they will add a bitter flavor to your stock.

Can I use vegetable scraps in my vegetable stock?

You can easily make a delicious homemade veggie stock with vegetable scraps, so be sure and save them!

Do not use veggie scraps from cruciferous veggies, kale or arugula as they will add a bitter flavor to the stock.

Store a large Stasher or zip top bag in the refrigerator or freezer and add veggie scraps like onion peels, carrot peels, mushroom stems, leek tops, celery leaves and bottoms.

When the bag is full, place the scraps in a pot along with parsley, thyme, a bay leaf and 6 peppercorns and fill with enough water to cover by 1″, then simmer for one hour.

Vegetable scraps in a stasher for veggie broth

How long does homemade vegetable stock last?

It will keep in the refrigerator for up to one week, or store in the freezer for 3-6 months.

I love using Souper Cubes to store the stock in 1 cup and 2 cup portion sizes.

Jars of homemade vegetable stock on wooden serving tray

Recipe notes

  • Pro tipVegetable scraps are great for stock!  Save the ends from carrots, celery, leek tops, mushroom stems, onions and store in an airtight container in the fridge until you’re ready to make your stock or freeze for later use.
  • This recipe is a rule of thumb.  You can change the quantities of the vegetables depending on what you have.  Feel free to experiment with other vegetables as outlined in the FAQs section above.
  • Avoid using vegetables with strong flavor such as cabbage, brussels sprouts, broccoli, cauliflower, turnips or rutabagas as they will add a bitter flavor.
  • I don’t add salt to my veggie stock as I like to wait until I add it to my dishes. 
Vegetable broth in a jar surrounded by veggies

Ways to use veggie stock:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Homemade vegetable broth in a jar surrounded by veggies

Homemade Vegetable Stock

Homemade Vegetable Stock is so fresh tasting and easy to make that you'll never buy it again! It's a great way to utilize those veggie scraps, it's freezer friendly, and recipe includes cooking methods for the stove top, slow cooker and Instant Pot!
1
reviews

Leave a Review »

Ingredients

  • 1 yellow onion quartered
  • 2 leek tops sub with another onion or (2) fennel tops
  • 2 stalks celery cut into large chunks (include leafy tops if you have them)
  • 2 large carrots cut into large chunks
  • 1 cup mushroom stems optional
  • 1 bay leaf
  • 2 large sprigs flat leaf parsley
  • 2 large sprigs thyme
  • 6 peppercorns
  • 8 cups water or up to 10 cups

Instructions 

  • Place all ingredients in a large soup pot and bring to a boil over high heat.  Once boiling, reduce the heat to low and simmer for one hour.
    1 yellow onion, 2 leek tops, 2 stalks celery, 2 large carrots, 1 cup mushroom stems, 1 bay leaf, 2 large sprigs flat leaf parsley, 2 large sprigs thyme, 6 peppercorns, 8 cups water
  • Set a strainer over a large bowl and line with cheesecloth if necessary. Pour the stock into the strainer and discard the solids.
  • Cool completely then store the stock in an airtight container in the the fridge for up to 1 week or freeze for up to 6 months.

Notes

  • Pro tip:  Vegetable scraps are great for stock!  Save the ends from carrots, celery, leek tops, mushroom stems, onions and store in an airtight container in the fridge until you’re ready to make your stock or freeze for later use.
  • This recipe is a rule of thumb.  You can change the quantities of the vegetables depending on what you have.  Feel free to experiment with other vegetables as outlined in the FAQs section above.
  • Avoid using vegetables with strong flavor such as cabbage, brussels sprouts, broccoli, cauliflower, turnips or rutabagas as they will add a bitter flavor.
  • Instant Pot Vegetable StockPlace all ingredients in the Instant Pot and lock the lid in place.  Select the Pressure Cook button and set it to High pressure for 15 minutes.  Allow the Instant Pot to naturally release pressure, then unlock and remove the lid.
  • Slow Cooker Vegetable StockPlace all ingredients in the slow cooker.  Cover and cook on low for 6-8 hours or high for about 3-4 hours.

Nutrition

Serving: 1cup, Calories: 18kcal, Carbohydrates: 4g, Protein: 1g, Sodium: 26mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in January 2018. The photos have been updated to include step by step photos and the text has been modified to include more recipe information and better readability.

Sharing is caring!