Vegetable stock is so easy to make at home and the flavor, like most things, is much better than anything store bought.
There are really no rules or restrictions on what you can put into the stock. So it’s a great way to use up all those fresh herbs and vegetables lying around in the bottom of the fridge.
Once made, you can freeze any that you don’t use right away. When you need it, simply pull it out to use in a quick soup, stew or slow cooker meal.
Tip: To minimize waste, as you cook, store leftover edible vegetable scraps in a freezer-safe bag. When it comes time to make your stock, use the frozen vegetable scraps.
Homemade Vegetable Stock
Yield: 4 cups
Total Prep time: 25 minutes
- ¼ cup olive oil
- 2 large onions, peeled and cut into chunks
- 4 cloves garlic, peeled and smashed
- 3 large carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 bay leaf
- 1 handful whole fresh parsley
- 10-12 whole peppercorns
- Water to cover
Add olive oil to a large stockpot and heat over medium-high heat. Add onions, garlic, carrots, and celery and sauté for 5 or 6 minutes, or until the flavor is released.
Add enough water to cover the vegetables, followed by the thyme, rosemary, bay leaf, parsley and peppercorns. Heat mixture over medium-high heat. Once it reaches simmering point, reduce the heat to medium-low.
Stir and simmer uncovered for about one hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavor will be).
Place a stainless steel colander over a large pot in the sink. Carefully pour in the contents of the stockpot to separate solids from liquid. Discard the solids and allow liquid to cool completely.
Transfer to freezer safe-storage containers. Freeze until ready to use.