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!
2leek topssub with another onion or (2) fennel tops
2stalkscelerycut into large chunks (include leafy tops if you have them)
2largecarrotscut into large chunks
1cupmushroom stemsoptional
1bay leaf
2largesprigs flat leaf parsley
2largesprigs thyme
6peppercorns
8cupswateror 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 Stock: Place 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 Stock: Place all ingredients in the slow cooker. Cover and cook on low for 6-8 hours or high for about 3-4 hours.