Best 9 Easy Vegetable Stock Recipes

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Vegetable stock is a versatile and flavorful ingredient that can be used in a variety of dishes, from soups and stews to risotto and pasta sauces. Making your own vegetable stock is easy and inexpensive, and it's a great way to use up leftover vegetables. Plus, homemade vegetable stock is much healthier than store-bought stock, which is often loaded with sodium and preservatives.

Let's cook with our recipes!

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

VEGETABLE STOCK



Vegetable Stock image

Provided by Food Network

Categories     main-dish

Time 4h45m

Number Of Ingredients 16

2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
1 parsnip, trimmed and scrubbed (optional)
1 fennel bulb (optional)
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
2 tablespoons salt, to taste

Steps:

  • Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

QUICK AND EASY VEGETABLE STOCK RECIPE



Quick and Easy Vegetable Stock Recipe image

When making vegetable stock, you only need to simmer it for 30 to 45 minutes to extract the maximum flavor from the veggies and other aromatics.

Provided by Danilo Alfaro

Categories     Ingredient     Soup

Time 1h

Yield 16

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, peeled and chopped (skin optional)
1 medium leek , white and green parts; rinsed and chopped
1 medium carrot, peeled and chopped
1 medium parsnip, chopped
1 medium rib celery, chopped
3 cloves garlic, peeled and crushed
1 cup white wine
1 gallon cold water
For the Sachet Dépices:
1 bay leaf
1/2 teaspoon dried thyme
3 to 4 sprigs parsley
3 to 4 whole black peppercorns

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
  • Lower the heat, add the onion, leek, carrot, celery, parsnip, celery, and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
  • Add the wine and reduce until the liquid is about three-fourths evaporated.
  • While the liquid is evaporating, create the sachet d'épices . Combine the bayleaf, thyme, parsley, and black peppercorns in a cheesecloth and tie with butchers twine.
  • Add the water and sachet d'epices and bring to a boil, then lower to a simmer. Simmer for 30 to 45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
  • Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.

Nutrition Facts : Calories 46 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Fat 2 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 2 g

EASY VEGETABLE STOCK



Easy Vegetable Stock image

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Yield Makes 6 cups

Number Of Ingredients 9

2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
1 small onion, cut into 1-inch pieces
3 garlic cloves
8 cups water
5 flat-leaf parsley sprigs
2 thyme sprigs
1 dried bay leaf
2 teaspoons whole black peppercorns, crushed

Steps:

  • Cook leeks, carrots, onion, and garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
  • Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Nutrition Facts : Calories 20 g, Cholesterol 11 g, Protein 1 g, Sodium 47 g

VEGETABLE STOCK



Vegetable stock image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Time 2h5m

Yield 1 litre

Number Of Ingredients 8

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium

VEGETABLE STOCK



Vegetable Stock image

Surprisingly easy to make, this stock is built on basic vegetables that are often already on hand (carrots, onion, leeks), plus a few herbs.

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 9

2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
1 small onion, cut into 1-inch pieces
3 garlic cloves
8 cups water
5 flat-leaf parsley sprigs
2 thyme sprigs
1 dried bay leaf
2 teaspoons whole black peppercorns, crushed

Steps:

  • Cook leeks, carrots, onion, and garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
  • Add water, parsley, thyme, bay leaf, and peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

EASY VEGETABLE STOCK



Easy Vegetable Stock image

Provided by Myra Goodman

Categories     Soup/Stew     Onion     Celery     Carrot     Parsnip     Vegan     Parsley

Yield Makes about 2 qt/2 L

Number Of Ingredients 10

About 10 cups/1.2 kg vegetables comprising the following:
1 large onion (or more), cut into 1- to 2-in/2.5- to 5-cm chunks (or 3 leeks, thickly sliced)
2 to 4 garlic cloves, cut in half (no peeling necessary)
2 to 6 celery stalks (tops OK), cut into 2- to 4-in/5- to 10-cm pieces
2 to 4 carrots, cut into 1- to 2-in/2.5- to 5-cm pieces
1 bunch parsley, and more stems if available (stems are especially flavorful)
1 parsnip, chopped into 1- to 2-in/2.5- to 5-cm pieces (optional)
1 tsp whole black peppercorns
2 bay leaves
4 to 6 sprigs fresh thyme or 1 tsp dried thyme

Steps:

  • In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.

HOMEMADE VEGETABLE STOCK RECIPE BY TASTY



Homemade Vegetable Stock Recipe by Tasty image

Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It's quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!

Provided by Katie Aubin

Yield 8 cups

Number Of Ingredients 8

onion, tops,bottoms, and skins
celery, tops and bottoms
carrot, tops, bottoms, and skins
mushroom stem
garlic, tops, bottoms, and skins
potato, tops, bottoms, and skins
1 bunch fresh parsley stems
water, as needed

Steps:

  • Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
  • Keep adding scraps until the storage container is full.
  • Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
  • Bring water to a boil and then let it simmer for 30 minutes.
  • Using a sieve, strain the stock to remove the solids. Let stock cool completely.
  • Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

Tips:

  • Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, leeks, garlic, fennel, mushrooms, and tomatoes.
  • Roast your vegetables before using them: Roasting the vegetables before adding them to the stock will add a deeper, richer flavor. Simply toss the vegetables with a little olive oil and salt, and roast them at 400 degrees Fahrenheit for 30-45 minutes, or until they are tender and slightly browned.
  • Use fresh herbs: Fresh herbs will add a lot of flavor to your stock. Some good options include thyme, rosemary, sage, and parsley. You can also use dried herbs, but they will not be as flavorful.
  • Simmer your stock for at least 30 minutes: The longer you simmer your stock, the more flavor it will have. Aim for at least 30 minutes, but you can simmer it for up to 2 hours.
  • Strain your stock before using it: Once your stock is done simmering, strain it through a fine-mesh sieve to remove any solids. You can then use the stock immediately or store it in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Making vegetable stock is a great way to use up leftover vegetables and create a flavorful base for soups, stews, and other dishes. By following these tips, you can make a delicious and nutritious vegetable stock that will add flavor to all your favorite recipes.

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