Homemade Vegetable Stock
- Chef John Politte
- Oct 12
- 1 min read
Homemade Vegetable stock is a flavorful liquid made by simmering a variety of vegetables, herbs, and seasonings in water. It serves as a foundational ingredient in many soups, stews, sauces, and grain dishes. Unlike meat-based stocks, vegetable stock is entirely plant-based, making it suitable for vegetarians and vegans.
Homemade Vegetable Stock
Ingredients
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
8 cloves garlic, peeled and smashed
8 sprigs parsley
1 spring thyme
1 sprig rosemary
2 ½ quarts of water
Method
Wash and chop the onion, carrots, and celery. Peel and smash the garlic cloves. Rinse the parsley, thyme and rosemary sprigs.
Place the onion, carrots, celery, garlic, parsley, thyme and rosemary in a large stock pot and cover with the water
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently, uncovered, for 45 minutes to 1 hour.
Carefully pour the stock through a fine mesh strainer or cheesecloth into another large pot or bowl. Discard the solids or keep them for a snack
Let the stock cool to room temperature. Use immediately, or transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
Yield
Makes about 2-2.5 quarts (8-10 cups) of vegetable stock.