Homemade Vegetable Stock

Add to your kitchen staple skills with this easy homemade vegetable stock recipe.

Homemade vegetable stock was one of the first kitchen skills I tackled. I didn’t know what the hay I was doing in the kitchen but I knew I wasn’t going to eat from a package forever!

Why homemade vegetable stock?

• It’s basically free! If you’re already buying vegetables, then you don’t need to spend any money to make your stock.
• You have control over what is in your stock, unlike store-bought stock which is usually made from vegetable concentrate and includes additives.
• Making vegetable stock at home is a great way to gain experience in the kitchen. It will force you to learn:
  
  1. Which spices taste good together
  2. How to use your vegetable stock
  3. How to store food
  4. How to establish routines for stocking your own kitchen staples

What is vegetable stock?

Vegetable stock is the flavourful liquid made by simmering vegetables and/or vegetable scraps in water. Herbs and spices can be added, and of course salt. Yes, it’s that simple! Your homemade vegetable stock can be used for soups, stews, and many other cooking needs.

In this recipe I used only vegetable scraps that I accumulated in the freezer over time – onion and garlic skins, carrot peels and ends, etc. How easy and AFFORDABLE is that?

Equipment

• Slow cooker or large pot
• Ladle, pitcher or measuring cup (anything to transfer your stock with)
• Large strainer and/or small strainer
• Funnel
• Mason jars

Note: It is best to use glass and stainless steel equipment when handling high heat. Since plastic melts at high temperatures, its harmful chemicals will leach into your food.

Ingredients

Homemade vegetable stock is so versatile that no recipe will be the exact same. Use what you have and learn as you go!

*So remember, this is just a guide : )

Vegetable scraps – Here are some examples of scraps I use and some of their health benefits:

• Peels, skins and ends of:
  onions – antioxidant, antibacterial
  garlic – antibiotic, antibacterial
  carrots – vitamin A and C
  celery – vitamin K and folate
  ginger – anti-inflammatory
  turmeric – antioxidant
• Cores of:
  bell peppers – vitamin A and C
  tomatoes – vitamin C and potassium
• Greens of leeks – vitamin K, C, folate and fibre

Sea salt – Unrefined and unprocessed is best. Salt enhances flavour, but don’t overdo it. Since you’ll be using this stock in soups and stews that you’ll season later, you don’t want an overly salty base.

Herbs – these are a few herbs I use that also have many health benefits:

• bay leaves
• parsley
• dill
• oregano
• thyme
• rosemary

Spices –

• cayenne if you want your stock to be on the spicy side (it’s also an anti-inflammatory)
• caraway seeds to add flavour and aid in digestion
• cumin for a warm, earthy yet citrusy touch

Instructions

1. Accumulate vegetable scraps in a zipper-sealed bag in the freezer until it’s full.

2. Dump your vegetable scraps into the bowl of your slow cooker or a large pot.

3. Fill the slow cooker or pot with filtered water.

4. Add sea salt.

5. Add herbs and spices and mix well.

6. Close the lid and set the slow cooker to LOW for 6-8 hours. If you are cooking on the stove, bring your stock to a boil, then simmer at low to medium heat for 1 – 2 hours.

7. Transfer your stock and strain it into a large bowl or directly into a soup. Note: allowing the stock to cool will make for easy handling, however, it can be carefully strained while it’s hot.

8. Set a funnel and strainer into the mouth of the jar(s) and pour your strained stock into the jar(s), leaving 2 inches of headspace to allow for expansion if freezing. (I like to strain a second time to catch any scraps that may have gotten through).

9. Screw on the lids and store in the fridge for up to a week. Otherwise, place the jar(s) upright in the freezer.

FAQs

Can I use my pressure cooker for homemade vegetable stock?

Yes, you can use your pressure cooker or Instant Pot for homemade vegetable stock! The pressure will effectively extract the vegetables’ flavours and nutrients more quickly, saving you time.

What are the benefits of homemade vegetable stock?

• Homemade vegetable stock saves you a lot of money.
• You know exactly what is in your stock – avoiding additives.
• Consuming whole foods – Many story-bought vegetable stocks are highly processed, often made with dehydrated vegetables or vegetable juice concentrate.
• Making vegetable stock yourself adds to your kitchen skills and helps you become more self-sufficient.

Which vegetables should I NOT use for vegetable stock?

• Broccoli, cauliflower, brussel sprouts
• Zucchini and summer squash
• I’ve read that potato skins make stock starchy but I haven’t found this to be true. Since potatoes are high in vitamin C, I still use them in my stock 😉

Looking to add to your kitchen skills? Check out my homemade sauerkraut recipe or try your hand at homemade kombucha! For many more simple recipes, check out Farmhouse On Boone.