Best 5 Homemade Vegetable Stock Recipe By Tasty Recipes

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Are you looking for a flavorful and nutritious homemade vegetable stock recipe? Look no further! This article has the perfect recipe to create a delicious vegetable stock that will elevate your soups, stews, and sauces. With just a few simple ingredients and easy-to-follow instructions, you can have a delicious, homemade vegetable stock ready in no time. This recipe is packed with garden-fresh vegetables and herbs that will add depth of flavor to any dish you make. Whether you're a seasoned chef or a beginner in the kitchen, this recipe guarantees a flavorful stock that will make your meals extraordinary.

Let's cook with our recipes!

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

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

HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY



How To Make Veggie Stock With Kitchen Scraps Recipe by Tasty image

Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water

Provided by Merle O'Neal

Yield 1 serving

Number Of Ingredients 8

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

Steps:

  • Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
  • Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
  • Continue like this until bag is full.
  • Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
  • Bring water to a boil and then let it simmer for at least 30 minutes.
  • Strain water out of stock.
  • Refrigerate stock up to 4 days, or freeze up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove leaves and tender inner parts of celery and set aside.
  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

VEGETABLE BROTH



Vegetable Broth image

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

Steps:

  • Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

Tips:

  • Use a variety of vegetables. The more vegetables you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, garlic, leeks, parsnips, turnips, and tomatoes.
  • Roast your vegetables before simmering them. This will help to concentrate their flavors and give your stock a deeper, richer taste.
  • Use a slow cooker to make your stock. This is a great way to get a flavorful stock without having to babysit it. Simply add your vegetables, water, and seasonings to the slow cooker and let it cook on low for 8-10 hours.
  • Strain your stock before using it. This will remove any solids and give you a clear, flavorful stock.
  • Freeze your stock in ice cube trays. This is a great way to store your stock in small, easy-to-use portions.

Conclusion:

Vegetable stock is a versatile ingredient that can be used in a variety of dishes. It's a great way to add flavor and nutrients to soups, stews, gravies, and sauces. It can also be used to cook rice, pasta, and quinoa. Making your own vegetable stock is easy and affordable. With a little planning, you can always have a supply of homemade stock on hand.

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