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’!
Servings Prep Time
8cups 10minutes
Cook Time
Servings Prep Time
8cups 10minutes
Cook Time
  • 1 1/2cups onionrough chunks
  • 2Tbsps vegetable oil
  • 1Tbsp brown sugar
  • 2cloves garlichalved
  • 1cup carrotsrough chopped
  • 1cup celeryrough chopped
  • 4″ green leek stalk
  • 4″ celery stalk
  • 1sprig thyme
  • 2 bay leaves
  • 4sprigs parsley
  • 1tsp black pepper corns
  • 1/4tsp fennel seeds
  • 16cups water
  1. 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.
  2. Tie the leek stalk, celery stalk, thyme, bay leaves and parsley into a bundle to make a bouquet garni.
  3. Add the chopped carrots, celery, pepper corns and fennel seeds and bouquet garni to the pot.
  4. Add the water and bring to a simmer. Simmer uncovered for about 90 minutes until stock is reduced by half.
  5. Strain the stock and discard the solids.
  6. Cool and divide into 2 cup containers to freeze if not using immediately.
Recipe Notes

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

Nutrition Facts
Vegetable Stock
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 35mg 1%
Potassium 61mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 73%
Vitamin C 8%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.