Learn how to make vegetable stock! Perfect for using in soups, sauces, risottos, and more, this homemade broth is super flavorful and easy to make.
The other day, I was making vegetable stock with veggie odds and ends I’d accumulated throughout the week. As I stood in the kitchen, savoring the delicious aroma wafting from my stock pot, I realized that I had yet to share my method for how to make vegetable broth on the blog. I have over 80(!!) soup recipes on here, and another soup season is right around the corner. Suffice it to say, this vegetable stock recipe is long overdue.
I’m so excited to share it today because I believe that vegetable stock is something that everyone can and should make at home. It’s unbelievably easy and cheap, and it tastes SO much better than any broth you’d find at the store. Don’t worry – I’ll never blame you for reaching for store bought broth when that’s the most convenient option (I still use it sometimes too!). But whenever you do make your own, the extra time and effort will always be worth it.
Vegetable Stock Recipe Ingredients
I have two methods for how to make vegetable broth. The first starts with fresh, aromatic veggies. I use
- onions,
- garlic,
- carrots,
- celery,
- and herbs like thyme and parsley.
Then, to give the broth even more depth of flavor, I add salt, whole peppercorns, leek tops, and bay leaves.
In the second method, I use vegetable scraps instead of the vegetables themselves. This method keeps these veggie odds and ends from going to waste, and it yields a super tasty broth. As it turns out, the parts of vegetables that we normally toss are actually packed with flavor.
All sorts of scraps can contribute to a flavorful stock. Here are a few that work especially well:
- leek tops,
- fennel fronds,
- carrot tops,
- herb stems,
- corn cobs,
- mushroom stems,
- scallion roots or tops,
- onion skins and ends,
- and garlic skins and ends.
Steer clear of veggie scraps from cruciferous vegetables like broccoli, cabbage, or cauliflower, as they can make your stock bitter.
Tip: Keep a freezer bag or container of veggie scraps in your freezer and add to it whenever you cook. When you have about 6 cups of frozen scraps, it’s time to make veggie stock!
How to Make Vegetable Broth
Whether you’re using whole vegetables or vegetable scraps, making homemade vegetable broth is incredibly easy.
- First, wash the vegetables well. You don’t want to simmer any dirt or sand in your stock!
- Next, chop them. The shape isn’t important – you just need to break them down enough so that they fit neatly in your pot.
- Then, simmer. Add the vegetables to a large pot with the salt, bay leaves, and peppercorns. Add 10-12 cups of water and simmer, covered, for 1 hour.
- Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns.
That’s it!
Find the complete recipe with measurements below.
Storing and Using Homemade Vegetable Stock
Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months. (Psst! When you have a stash of homemade vegetable stock in your freezer, it’s just as convenient as the store bought kind!)
Use the homemade stock as you would any veggie broth – in recipes for stuffing, gravy, pasta sauce, and risotto, and, of course, soup. Find my favorite soup recipes below.
Favorite Soup Recipes
Once you make this vegetable broth recipe, try using it in one of these soups:
- Butternut Squash Soup
- Cabbage Soup
- Many-Veggie Vegetable Soup
- Tortellini Soup
- Tomato Basil Soup
- Potato Leek Soup
- Easy Vegetarian Chili
- Or any of these 30 Best Soup Recipes!
Vegetable Stock
Ingredients
- 2 medium onions, halved
- 4 medium carrots, chopped
- 1 to 2 medium celery stalks, chopped
- Leek or fennel tops, chopped
- 1 garlic bulb, halved
- Handful of fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
Instructions
- Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper and water in a large pot and bring to a boil over high heat (If 12 cups of water won’t fit in your pot, you can use 10). Reduce the heat and simmer gently, covered, for 1 hour.
- Strain and discard the vegetables. Season to taste and use in your favorite soup recipes.
Why filtered water over tap? Thanks 🙂
Hi Jenna, tap water is fine if that’s what you prefer!
This looks like a great way to use up kitchen scraps and waste less. Do you happen to have suggested times for making this stock eith a pressure cooker?
Hi Shannon, I haven’t tried making stock in my instant pot, but most things I cook in it (soups, beans, etc) take about half the time as a stovetop recipe.
Thank you so much for this recipe! A friend had suggested keeping veggie scraps (carrot peels, celery tops, etc) and freezing them. I had a full container and looked for a recipe. This worked perfectly. Using scraps that were destine for the green bin makes it seem like I’m getting stock for free! Thanks again for sharing and Happy New Year to you!
As good as you hope this will be, the results are even better. I make a lot of homemade chicken stock, but I hadn’t found a good veg stock recipe until now. I had all of the ingredients on hand, and added some fresh dill and fresh sage, which I also had. This will be my go-to recipe when I’m making veg or vegan soups.
I needed a stock recipe ASAP. The stuff I bought, I realized I couldn’t use, and I didn’t want to run to the store twice. I needed 3.5 cups for a veggie tortilla soup, so I halved this recipe and made as directed, except I didn’t have leeks. It made just about 4 cups of stock. The soup I made it for was really good, better than I was expecting, I think it was because of the homemade stock. Will save this to make again. Happy Holidays.
Hi Laura, I’m so glad you loved the stock!
I’m not entirely certain is this will work but my oldest is bringing a vegetarian home for US Thanksgiving and I wanted to be able to make a batch of dressing for that person without using turkey stock. I just put all the ingredients in my Crockpot on warm (it’s going to sit overnight). Keeping my fingers crossed, but I’ll let you know how it goes. I often make stock using my crock pot, but have never made a vegetarian version before. Just wanted to say thank you for the recipe.
Hi Kelly, I hope it goes well with the stock!
Word to the wise, if you’re thinking you can add one hot pepper and it won’t be that bad, the oils in the pepper are released completely in the boil/stewing phase – one pepper is definitely enough to add any sort of kick to a stock recipe where “you want more”. Be careful and don’t overdo it – or you will be tossing a batch.
Just a quick self reply – the batch wasn’t tossed, it calmed down after a day or two in the refrigerator and worked perfectly with our mushroom risotto. Hope you all had a happy thanksgiving.
Hi there!
I have been loving your soup recipes! I would like to make my own vegetable stock because my brother is allergic to carrots. Any recommendations on substitutions?
Thank you!
Hi Jennifer, stock is really flexible, so you don’t necessarily need a 1:1 sub. I would suggest adding a couple parsnips instead of the carrots, or you could use mushrooms or mushroom stems for a richer stock. Extra leek tops or fennel tops would add great flavor too. Hope this helps!
Hi there!
I have been loving your soup recipes! I would like to make my own vegetable stock because my brother is allergic to carrots. Any recommendations on substitutions?
Thank you!
Jennifer
J, I don’t like carrots. I usually make my stock more celery heavy. (Allergy-wise, I would hesitate on parsnips).
My additions to this:
(@3X-I’m brining a turkey with this stock)
2 lemons, 2# tomatoes, a large handful of dried mushrooms.
I have saved peels from organic carrots. Would these be ok to use in vegetable stock? The carrots were scrubbed before peeling.
yes! I think carrot peels would be wonderful.
Hello there thank you for sharing your lovely recipe! I was wondering when you say carrot tops are you also including the full green leaves on there? (i want to use my garden carrots and am trying not to waste the leaves) Thank you!! Any advice on what to do with the carrot leaves from other folks on here would be greatly appreciated too!
Hi Emma, yes, when I say carrot tops I mean the whole leafy green part (none of the orange parts).
Here are some other ways I like to use them!:
This carrot green chimichurri: https://www.loveandlemons.com/carrot-greens-chimichurri/
I put them in pesto in place of the basil in this recipe: https://www.loveandlemons.com/pesto-recipe/
I make a green tahini using them in place of the herbs in this post: https://www.loveandlemons.com/tahini-sauce/
or make a green goddess replacing some of the herbs in this recipe: https://www.loveandlemons.com/green-goddess-dressing/
I also have a recipe coming up next month for roasted carrots with a carrot top gremolata. It’s essentially this recipe using carrot tops instead of parsley, and I use orange zest instead of lemon. Sprinkle it all over your roasted carrots or other roasted vegetables: https://www.loveandlemons.com/gremolata-recipe/
I hope some of these ideas are helpful!
How long do scraps stay usable while frozen? I don’t cook enough to generate enough in a week like you did. I have only 1 to 1.5 cups after 3 months. (I really do need to cook more and with fresh veggies.)
Also, I believe I read on another site that the author pureed the boiled veggies/scraps when done and squeezed additional liquid out through cheesecloth or paper towels or something. What are your thoughts on that?
Thank you very much for the recipes and all advice you have given or will give.
Hi Bill, I keep scraps in the freezer for I’d say 2-3 months. They won’t go bad in the freezer, just may taste freezer burned after awhile. I love to make broth with leek tops – 1 bunch of leeks yields a lot of tops. I haven’t tried the blender trick that you mention. Hope that helps!
What would you NOT consider for a good vegetable broth? I added broccoli but don’t know if that will work or not… too late now!
Hmmm, broccoli and cruciferous vegetables might be a little funky but I haven’t tried!
Thank you for the instruction! I have heard of saving veggie scraps to make stock but was skeptical. I took your advice of freezing the scraps of leeks, carrots and tops, parsnips, mushroom stems, etc., all of which would have gone directly into the compost. I did add a whole onion, some garlic cloves and fresh parsley and thyme. Oh my goodness! It is the most delicious broth. Good enough on its own. I used it in a simpler version of your quinoa risotto. So good. I’m now a scrap stock believer!
Hi Andrea, oh I’m so happy to hear that your scrap stock was delicious!
Thank you for this recipe idea! With so much food waste worldwide, this is just what I needed to make sure I’m doing my part to be efficient with my family meals! Some may not want or be able to take this idea and run. However, for me, I love to feel like I’m honoring the food we bring into our homes and the ways we use them efficiently and wholesomely! I appreciate all the tips and tricks you share!
Hi Victoria, I hope you enjoy your homemade scrap broths!
Thank you for this amazing guide <3 Love the broth so much!
Do you also have some nice ideas on what to do with the discarded veggies beside throwing them away or giving them to the hens? Thanks a lot!
Put them in your compost pile as usual
I purée them in my Vitamix and stir them into rice for healthy and delicious homemade dog food.
I’ve always wanted to make my own veggie broth, and this was super easy and came out great! I did a combo of frozen ends and some fresh leeks/scallions – I basically just threw in whatever was in the fridge/freezer. Didn’t have fresh garlic so added a bit of garlic powder, but had fresh thyme and parsley. Was in a meeting so let it simmer for 2 hours. Really rich in color, good flavor. Measured it into 2 cup servings and put it all in the freezer – look forward to making soup with it soon!
I’m so glad you loved the broth!
I’m a bit hesitant to try this because in the past my attempts to make veggie stock from both scraps and fresh has been, well, pretty meh. The stock is thin and tastes like water with an onion dipped in. How do you really get a lot of depth of flavor? Fresh herbs? More simmer time? Thanks!
Hi Diane, I’m not sure how your previous attempts differ from my recipe below, but I’d give my recipe a try. It sounds like you could add more herbs and definitely more seasonings (sea salt and lots of fresh peppercorns) than you have in the past? It’s not supposed to be thick, it’s still meant to be added to a soup recipe.
Diane, additionally you can reduce the broth by simmering with no lid for an hour or 2, depending on how strong you want the broth to become.
This is so helpful! The thing that’s scared me off from making my own veggie stock is the scraps being dirty. The pieces I don’t eat are usually the icky parts! Even fully scrubbed, I worry about what might be left behind. And for stuff like onion peels–it’s what’s touches stuff in the grocery store but you can’t really clean. Since it’s all being boiled, is it really just the solid waste we need to be worried about?
Hi Katie, the scraps I use most often are leek tops, scallion tops, fennel tops, carrot tops… they’re not hard to clean in a big bowl of water with some veggie wash. The onions – I just wash them well before I peel the skins off.
I once read the original way to make Pasta Primavera was to boil the Veggie Scraps with the pasta to give the pasta more flavor.