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How to Make Vegetable Stock

Think making homemade vegetable stock is hard?  That’s what I used to think, too.  Wrong!  Super easy. Super tasty.  Super healthy.

What do I need vegetable stock for?  LOTS of things!  I use my vegetable stock for easy lunch soups, for sauteing vegetables (especially leafy greens), even for adding flavor to a batch of beans or quinoa.

Vegetable stock_meals

Vegetable stock is so versatile, I highly recommend adding it to your food prep routine.  In our house, I typically make a batch of vegetable stock every 2-3 weeks.  (True story: If I’m low on canning jars, I’ll sometimes make just a half-batch.)

HANDY TIP: Save ends, skins, and trimmings from vegetables you use throughout the week.  Carrot ends, celery tops, onion skins, etc.  These are all usable in your stock, so why waste them?

Vegetable stock_scraps


5-8 mushrooms, chopped and dry sauteed

3 tbsp olive oil

4 c roughly chopped onion with skin

2 c chopped celery, tops included

3 c chopped carrot, ends included

1 c chopped parsnip, ends included

1 leek roughly chopped

Salt (pref. Himalayan), about 3-4 generous pinches

3 garlic cloves, roughly chopped with skins

2 tbsp organic tomato paste

1 tbsp fresh chopped rosemary

2 tsp dried thyme

1/4 tsp ground pepper, or about 10 peppercorns

4 bay leaves


  1. Heat olive oil over high heat in large stockpot.  Add onion, celery, carrot, parsnip, and leek.  (Note: If you don’t have parnsips or leek, it will still be delicious.)  Stir to coat.  Sprinkle with salt.  Cook until vegetables begin to brown, stirring occasionally.
  2. Stir in garlic and tomato paste, and cook 2-3 minutes.
  3. Add mushrooms, rosemary, thyme, pepper, and bay leaves.
  4. Pour in 5 quarts water, and bring to a simmer.
  5. Reduce heat to a low simmer, and cook uncovered for 1 1/2 hours, stirring occasionally.
  6. Use a strainer to filter stock into mason jars.  Let cool on counter, then refrigerate. Use within about 2 weeks.  Yield: 4-5 quarts.

Vegetable stock_cook and strain


Here is what we have left of our vegetable stock this week:

Vegetable stock_jars

And a cute story in closing (that was recounted to me in the school parking lot at pick-up one afternoon):

A PTA mom friend of mine cornered my 10 year old daughter at school one day, curious to know THE REAL TRUTH of the kid-chard-eating that I boast about in our home.  The mom said, “Alright, Megan, do you really like chard, or is your mom just fooling us?”  According to the mom, my daughter went into an enthusiastic full account of the reason why she happily eats chard.  “So,” began my daughter, “you have to cook your chard in homemade vegetable stock.  That’s what gives it such good flavor.  But it has to be HOMEMADE.  And it doesn’t taste bitter at all.  Really!  It is SO good.”

Get stock happy,


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