Vegetable Stock
Store-bought, boxed vegetable stock is fine in a pinch. But nothing beats a batch of homemade stock simmered in your own kitchen. This recipe is also environmentally friendly, in that it uses bits and pieces of veggie scraps that would otherwise just end up in the compost bin. Simply save your veggie scraps in a reusable storage bag in the freezer until you have filled about a 1-gallon bag (8 to 10 cups).
10 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 26 |
| Fat: | 0 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 23 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 10
Ingredients
- 2 whole2 whole2 whole Yellow Onion, quartered
- 3 whole3 whole3 whole Carrots, large, chopped
- 4 whole4 whole4 whole Celery, stalks, chopped
- 1 whole1 whole1 whole Garlic, bulb, cut in half horizontally
- 6-8 whole6-8 whole6-8 whole Baby Bella Mushrooms
- .25 cup.25 cup.25 cup Parsley, (about 1 small handful), fresh
- 1 Tbsp1 Tbsp1 Tbsp Whole Black Peppercorns
- 2 whole2 whole2 whole Bay Leaf
- 5 sprigs5 sprigs5 sprigs Thyme, fresh
- 10 - 12 cups10 - 12 cups10 - 12 cups Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place vegetable scraps, parsley, bay leaves, peppercorns and fresh thyme into a large pot. Add 10 to 12 cups water and bring to a boil over high heat.
- Reduce heat and simmer for 1 hour.
- Drain out vegetable scraps and compost, reserving liquid stock. Portion stock into glass jars or silicone molds. Let cool to room temperature.
- Store in the refrigerator for up to 5 days or freeze portions for up to a few months to use in your favorite Whole30 soups or other recipes.
Notes
Vegetables that work well in stock:
- Onions and skins (the skins help give stock a rich, golden color)
- Garlic and skins
- Celery
- Carrots
- Mushrooms
- Parsley
- Scallions
- Leeks
- Fennel
- Broccoli
- Cabbage
- Cauliflower
- Potatoes
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
2 responses to “Vegetable Stock”
Leave a Reply
You must be logged in to post a comment.
Inspiring me to start saving my skins of my onions and garlic … so smart to add them to stalks. This looks oh so flavorful!!!
Yellow onion skins are so helpful in getting that dark, rich color … and the flavor, too!