Making vegetable stock at home is a simple and rewarding way to add depth and flavor to your dishes. It’s a great way to use up vegetable scraps and create a rich, savory base for soups, stews, and sauces. Here’s a step-by-step guide to making delicious vegetable stock right in your kitchen.
Homemade Vegetable Broth
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Ingredients
- 1 large onion quartered
- 2 cloves garlic smashed
- 2 celery stalks chopped
- 2 carrots chopped
- 1-2 tablespoons olive oil
- 1-2 bay leaves
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- A handful of fresh parsley stems optional
- 8 cups water
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
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Roughly chop the onion, garlic, celery, and carrots. Rinse any vegetable scraps to remove dirt.
Sauté the Vegetables:
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Heat the olive oil in a large pot over medium heat.
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Add the chopped vegetables and cook for about 5-7 minutes, stirring occasionally, until they start to caramelize and become aromatic.
Add Water and Simmer:
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Pour in the water to cover the vegetables by about 2 inches.
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Add the bay leaves, thyme, and parsley stems (if using).
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Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-60 minutes. Skim off any foam that forms on the surface.
Strain the Stock:
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After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot.
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Discard the solids.
Cool and Store:
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Let the stock cool to room temperature.
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Transfer the stock to containers. Store in the refrigerator for up to a week or in the freezer for up to three months.
