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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 10 servings

Calories: 34 kcal per serving

Ingredients

1 - yellow onion
2 - leek tops
2 stalks - celery
2 - carrots
1 cup - mushroom stems
1 - bay leaf
2 large sprigs - flat leaf parsley
2 large sprigs - thyme
6 - peppercorns
8 cups - water

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.
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.

Nutrition