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Basic Vegetable Stock Recipe (Easy)

Yields: 4 cups

Vegetable stock is an excellent substitute for chicken stock and a great base for vegetarian and non-vegetarian soups, stews and sauces. This vegetable stock is super easy to make, and it is a great way to use up any extra onions, carrots, and celery you may have in your fridge. The stock can be stored in the fridge for up to 2 days or in the freezer for up to 2 months.


  • 2 large onions, peeled and quartered
  • 2 carrots, peeled (or scrubbed) and sliced
  • 3 celery stalks (preferably organic), sliced
  • 4 cloves garlic, peeled and smashed
  • 10 peppercorns
  • 2 fresh parsley sprigs
  • 1 bay leaf


  • Place the vegetables and other ingredients in a large stockpot. Pour enough cold water into the stockpot to completely immerse the vegetables.
  • Bring the stock to a boil over high heat. Once the water has begun to boil, turn the stove down to low.
  • Allow the stock to simmer for an hour.
  • Place a fine mesh sieve over a large heat-resistant bowl and strain your stock, pressing on the vegetables.
  • Cool the liquid by placing the bowl inside a larger bowl filled with ice water. Stir often until cool.
  • Transfer the cooled stock to airtight containers. You can refrigerate the stock for up to 2 days or freeze it for up to 2 months.