- VE
- VN
- GF
- LC
- LF
Homemade Vegetable Stock
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!
Ingredients
Instructions
- Step 1
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.
- Step 2
Set a strainer over a large bowl and line with cheesecloth if necessary. Pour the stock into the strainer and discard the solids.
- Step 3
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.
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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