Vegetable Stock Recipe

It’s not surprising that most cooks choose to use store-bough stock and broth because it’s so convenient. I know that I do that when I don’t have homemade chicken and vegetable stock in the freezer. But, much like many other convenient products, stock and broth from the store are much more expensive.

There is also quite a big taste difference in the store-bought stocks and broths. Making your own homemade vegetable broth is the best way to make your soups tastier. I can’t count how many times I’ve been told that using homemade stocks changed the way people’s soup taste 100%.

What NOT to use in vegetable stock

PRO TIP: Not every vegetable is meant to go into the stock! Make sure to read these and not what not to use.

Surprisingly, there are many common vegetables that simply do not work well with others when it comes to stock. Broccoli, for example, can create a strong bitter taste that overpowers the other ingredients. Cruciferous veggies release sulfur compounds that turn broth bitter, so keep those out of stock. Green beans and zucchini also have bitter taste after boiling for a long time.

Avoid using the outer leaves of the celery. While the celery ribs are excellent in this recipe, the outer leaves are far too bitter to include. 

Lettuce won’t ruin the broth, but it won’t add anything to it, either. It’s an unnecessary vegetable to chop, so don’t waste your time. 

Don’t use potatoes, squashes, or turnips. These vegetables are far too starchy to use in a stock.

Beets are another vegetable to avoid because it has a very strong and overpowering taste.

Ingredients You Will Use To Make Stock

Think of this vegetable stock recipe as a “clean-out-the-fridge” foundation. These ingredients build flavor and are usually already on hand:

• Leeks, fennel, carrots, and celery – The classic trio for sweetness, aroma, and balance and another layer of sweetness with a slight hint of anise from fennel. You can omit that one of not available.
• A bulb of garlic – Adds warmth and depth to every batch.
• Tomato paste – My secret to a golden color and umami flavor.
• Fresh herbs – I like thyme, parsley, and a bay leaf for classic flavor. Note that if using dried bay lead (dull color), you will need two but if using bright green or fresh, only use 1.
• Salt and peppercorns – Start small; you can always season more later.
• A drizzle of oil – Helps the veggies brown beautifully for more flavor to infuse into the stock.

Expert Tip: I often save my celery butts, carrot butts, as well as onion butts cut off the bottom instead of discarding it and use them in vegetable stock. I usually save them for a few days in the refrigerator and then make a vegetable stock and freeze it. It cuts down on waste! Scraps to save: onion peels & butts, leek tops, carrot ends, celery butts, fennel fronds, and herb stems.

How to Make Vegetable Stock: Tips for The Best Flavor

First, prep the vegetables: cut your vegetables so they fit nicely in a pot and don’t forget to rinse or scrub those that need it. Do peel the garlic before using it.

Sear the vegetables. Work in batches, that way the stock pot isn’t too crowded and you can get a sear on vegetables instead of steaming them. Sear all the veggies until they’re golden brown in color. Brown your vegetables well before adding them back and adding water — that caramelization is what creates a naturally golden-brown color and deeper taste.

Add the remaining ingredients. Once all the vegetables are seared and in the pot, add the water, herbs, salt, peppercorns, and tomato paste. Stir everything to fully combine.

Cook the veggies. Bring everything to a simmer and lower the heat. Using medium-low heat, allow the veggies to cook for about an hour.

Expert Tip: Don’t try to rush this step by turning the heat up or shortening the cooking time! You want the ingredients to take their time so the end result is really flavorful.

Strain the liquid. Carefully pour the mixture through a mesh strainer or through several layers of cheesecloth. Don’t forget to place a bowl underneath to catch the liquid! When the vegetables are a bit cooler and safe to handle, squeeze any remaining liquid out of them. This way, no flavor will be left behind. You can discard the veggies after they’ve been squeezed.

Expert Tip: discard remaining vegetables. They are beyond saving because all the nutritional value has been cooked off into the stock.

Flavor Tips for Richer, Clearer Vegetable Stock

A few extra steps can turn a simple pot of vegetables into a beautifully rich, restaurant-quality vegetable stock.

• Brown your vegetables. Don’t just sweat them—let the vegetables develop deep golden edges. This gentle caramelization builds sweetness, body, and flavor you see in the best stocks. It will translate into your recipes. The Maillard reaction is always the best way to coax flavor from meats and vegetables.
• Deglaze the pot. Once the veggies are browned, pour in a splash of warm water (or even a little white wine) and scrape up the browned bits on the bottom ( aka fond). Those flavorful sugars and aromatics dissolve right back into the broth.
• Keep a gentle simmer. Resist the urge to boil. A low, steady simmer coaxes flavor slowly and keeps the stock clear instead of cloudy or bitter.

How to Make Vegetable Stock in a Slow Cooker (or Instant Pot)

Slow Cooker – Start by searing the vegetables in a pan over medium to medium-high heat and transfer them into the slow cooker. Add seasoning, herbs and water as recipe states. Close the lid and cook on LOW for about 8 hours. Finish the recipe as instructed in the recipe: strain the stock through the fine mesh strainer, press on the veggies to release the leftover liquids, and discard leftover veggies.

Instant pot – same process of searing vegetables in batches first and then add water and seasoning, close well, latch, and close the valve. Cook on high pressure for about 20 minutes and then do a natural release for 10-15 minutes. Finish per recipe.

Where To Use Vegetable Stock?

The most obvious use of vegetable stock is vegetarian soup recipes. You can also use it when making sauces when the recipe calls for sock, broth, or even water to add more flavor. Sauces, like in creamy tomato gnocchi, and scallops recipe in cream sauce both benefit from it.

In vegetarian dishes like the parmesan risotto, pasta primavera, and more. You can also use it to cook rice pilaf and pasta!

What are the best ways to store and freeze stock?

Refrigerator – Store in sealed glass jars for up to 3 days. Note that homemade stocks like vegetable, chicken stock, or beef stock, do not have a long shelf life in the refrigerator!

To freeze in larger containers – Divide cooled stock among the plastic, freezer friendly containers or freezer bags. Make sure to fill them no more than 3/4 of the way full to allow room for expanding as it freezes. Seal, label, and place in the freezer. Plastic bags can be laid on a large cutting board to freeze and then stacked when frozen. That will save room in the freezer. 

Muffin pans and ice cube trays – Ladle cooled vegetable stock into the muffin pan cups or ice cube trays. Carefully place in the freezer and freeze for about 3 hours until completely frozen. (Set the timer!!) Once it’s frozen, transfer the stock cubes into freezer zip-top bags, seal, label and freeze for up to 6 months. (You can portion the cubes into several smaller freezer bags as well.)

Frequently Asked Questions

Why did my stock turn cloudy?

Cloudy stock usually means the heat was too high. When vegetable stock boils rapidly, the bubbling action emulsifies tiny bits of starch and fat into the liquid. To keep it clear, maintain a gentle simmer instead of a full boil, and avoid stirring too much once it’s cooking.

What’s the difference between broth and stock?

They’re nearly identical, but broth is usually seasoned and ready to serve on its own, while stock is more neutral and used as a base for soups or sauces. In vegetable type, the two terms are often interchangeable—you can easily season your stock at the end to turn it into broth.

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Originally published on Will Cook For Smiles in December, 2020.