Homemade Vegetable Stock

All you need is time to make this Homemade Vegetable Stock.  And a few vegetables you probably have on hand already. It is almost like ‘found food’!

[ultimate-recipe-jump text=”Take Me To the Recipe!”]

The vegetables you use in this soup base don’t have to be pretty.  You can use the top of the celery stalk where it branches out, you can use a funny shaped carrot, the green part of the leeks.  Vegetable pieces you might have thrown out.  You are going to discard the solids from the stock so it doesn’t matter what shape they are – you just want to extract the flavour from them.

The recipe as written has no salt added.  Compare that to commercial stock that has 900 mg of salt!  You can add salt to taste if you like but you may find you don’t need it.

So do yourself a favour on a cold, stormy, winter day and get out a stock pot or slow cooker.  Your soups and sauces and family will thank you!

Use this sauce as a soup base or anywhere a recipe calls for vegetable stock. I divide it into 2 cup containers and freeze it. If I am making a large quantity of soup I might mix half commercial broth and half homemade stock to give the finished dish a boost.

It will easily keep 3 months in the freezer.

You might like it with this  Garlic Potato Soup


or this Caramelized Leek and Mushroom Soup



dutch oven on stove top simmering with vegetables and water

Vegetable Stock

All you need is time to make this Homemade Vegetable Stock.  And a few vegetables you probably have on hand already. It is almost like 'found food'!
No ratings yet
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs
Servings: 8 cups


  • 1 1/2 cups onion rough chunks
  • 2 Tbsps vegetable oil
  • 1 Tbsp brown sugar
  • 2 cloves garlic halved
  • 1 cup carrots rough chopped
  • 1 cup celery rough chopped
  • 4" green leek stalk
  • 4" celery stalk
  • 1 sprig thyme
  • 2 bay leaves
  • 4 sprigs parsley
  • 1 tsp black pepper corns
  • 1/4 tsp fennel seeds
  • 16 cups water


  • Heat the oil in the bottom of your stock pot. Cook onions over medium high heat for about 13 minutes. Sprinkle brown sugar over the onions. Add the garlic and cook another 3 minutes.
  • Tie the leek stalk, celery stalk, thyme, bay leaves and parsley into a bundle to make a bouquet garni.
  • Add the chopped carrots, celery, pepper corns and fennel seeds and bouquet garni to the pot.
  • Add the water and bring to a simmer. Simmer uncovered for about 90 minutes until stock is reduced by half.
  • Strain the stock and discard the solids.
  • Cool and divide into 2 cup containers to freeze if not using immediately.


Variation: After step 1 you can transfer the onions and remaining ingredients to a slow cooker.  Heat on High 8-12 hours.


Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 61mg | Fiber: 1g | Sugar: 4g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating