How to Make Vegetable Stock

Vegetable stock is useful for soups, stews, casseroles, and other flavoring of foods, like rice dishes, polenta, quinoa or amaranth, boiled wheat, and store bought is never as good as homemade. It definitely adds a burst of flavor to any dish and is a great stock to make for vegetarian diners. Follow the instructions below to find out how to make some delectable vegetable stock.


  • Coarsely chopped vegetables. You do not need to peel them, and some even advocate for leaving the onion peel (as it adds a nice color). The great thing about vegetable stock is that it's an excellent way to use up any vegetables or vegetable scraps you have on hand. Carrots, onions, and celery all make for nice base flavors, but you can also add any quantities of anything else you have. Just be sure that you don't have so much of one flavor as to overpower everything else. Some options:
    • Peppers
    • Mushrooms and mushroom stems
    • Tomatoes
    • Broccoli and broccoli stems
  • Herbs. As with vegetables, you can add anything you want, although parsley (including the stems!) makes for a great flavor.
  • Water. The less water, the stronger the stock. It should cover the vegetables plus a few inches and be enough so that you can easily stir the vegetables.
  • Pepper, to taste
  • Salt, to taste


  1. Image titled Make Vegetable Stock Step 1 preview
    Put the vegetables in a large saucepan.
  2. 2
    Add enough water to cover them with enough room to stir. The less water the stronger the stock.
  3. Image titled Make Vegetable Stock Step 2 preview
    Bring the ingredients to a boil. Reduce heat and leave to simmer for an hour to an hour and a half, stirring occasionally.
  4. 4
    If scum forms (which will depend on your vegetables) remove it periodically from the top as the stock cooks by running a spoon across it.
  5. Image titled Make Vegetable Stock Step 3 preview
    Strain the stock over another pot or large bowl.
  6. 6
    If you used carrots, you can puree the carrots with one cup of the stock. When smooth, pour the pureed carrot mixture back into the stock. (optional)
  7. 7
    Discard the vegetables or use as you see fit. Rather than disposing of the vegetable remains used in preparing the stock, you can use them in a variety of other dishes (although you will need to have peeled your onions before using them). Puree them and have them in a soup or add to a pasta sauce. You could also not puree them, and add them to a stir-fry or use them in an omelet.
  8. Image titled Make Vegetable Stock Step 4 preview
    Use the stock now or leave it to cool before adding to a storage container. This stock can be used immediately, or stored in the refrigerator or the freezer until you need to use it. If stored, be sure to label and date it. Use within 2 months of making it if freezing, within a few days if refrigerating.
    • Stock can be stored in Ziplock/sealable bags and frozen.

Things You'll Need

  • Large saucepan
  • Spoon
  • Strainer or colander
  • Bowl to catch stock
  • Food processor to puree (optional)
  • Storage container (if not using immediately)

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