Vegetable Stock
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Vegetable Stock

Simple, easy to make vegetable stock!  So much better than the store bought stuff…

Vegetable Stock

I like to keep stock on hand since I use it often. It’s a great way to add flavor to rice or quinoa and it makes a tasty pan sauce or gravy. Of course, you can also cook up a fast soup if you have stock available! A nice flavorful vegetable stock is simple and doesn’t require much work.


A few cups of vegetables, a couple of quarts of water, 2 hours of simmering and you’re set! You can even use your vegetable scraps. I keep the celery base and leaves in the freezer until I’m ready to make a pot of stock. Most of the time, I roughly chop my onions and toss them into the pot, peels and all! Just be sure you wash the onion to remove any dust…and you never know who handled that onion before you brought it home from the grocery store. (The hubby once saw a lady lick peaches in the produce section and put them back on display…oh my!) Wash those fruits and veggies when you get them home!

Vegetable Stock Ingredients

I typically won’t add salt to my stock.  I like to add salt when I use it in another recipe.  Here’s how I do up a pot of vegetable stock…

Easy Vegetable Stock
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 2 quarts
Author: Isis
  • 3 cups chopped carrots about 4 or 5 carrots
  • 3 cups chopped celery about 4 or 5 stalks
  • 2 onions chopped
  • 3 garlic cloves
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 Tablespoon tomato paste
  • 1 small bunch of fresh parsley
  • 8 - 10 cups of water
  1. Place all of the vegetables, spices, herbs and tomato paste in a large pot
  2. Cover with water
  3. Bring to a boil
  4. Turn down heat and simmer, uncovered for 1 1/2 to 2 hours
  5. Allow the stock to cool
  6. Strain out the solids
  7. Refrigerate until ready to use, or portion and freeze

Easy Vegetable Stock

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