Recipe: How to Make Vegetable Stock

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DSC02902Despite the name of this recipe, there’s actually not such a thing as vegetable stock. By definition, stock is made from simmering bones in water. No bones? Then it’s broth.

So, let us commence with vegetable broth. In my own kitchen, I collect and save the trimmings from the likes of carrots, celery, onions, the green tops from leeks and spring onions, stems from herbs and the skins from onions and garlic. If I am saving these for more than a couple of days, I take a cue from my mother and store them in a plastic bin in the freezer. When I’ve got a few fistfuls, I decide to make brother. I combine these scraps with a few fresh carrots, celery and a chopped onion with some water and let it simmer for about an hour. Ideally, I like to roast the fresh vegetables first for deeper flavor. But if I don’t have time, I skip it. I also prefer to add dried mushrooms and its soaking liquid, but if I don’t have them on hand, I don’t do that either.

If I’ve got extra zucchini, a bit of fennel, tomatoes, a bit of turnips, a small dose of kale, I’ll add those in. I find bell pepper trimmings lead to a metallic flavor and bitter greens can overwhelm anything else in the mix. As Deborah Madison notes in her book Vegetarian Cooking for Everyone, don’t use any vegetable that seem “funky.”scraps and a few carrotsveg stock after cookingstraining

Simmer for about a

n hour, two at the most. Drain. Cool to room temperature. Store in the fridge for up to five days, and in the freezer for about threemonths.

1 ounce of dried mushrooms (optional)
1 large onion (12 ounces) quartered
4 large carrots, chopped into large pieces
5 celery stalks,
2 garlic cloves
3 to 4 tablespoons of olive oil (if roasting)
1 bay leaf
a few sprigs of rosemary, parsley or thyme
or a combination of all three
or 2 tablespoons dried
2 tablespoons tomato paste
6 to 8 black peppercorns
Scraps of celery, celery, onion and garlic

If using dried mushrooms, combine them with two cups of warm water and let sit for about 15 minutes or until softened. If you have the time and inclination to roast the vegetables, preheat the oven to 450˚F. Toss with the olive oil, the bay leaf and herbs and roast until softened and slightly caramelized, about 45 minutes.

Whether roasting or not, add the fresh vegetables to a six-quart or larger pot. Add the tomato paste and stir through the vegetables. If using the mushrooms, add them and their soaking liquid, too. Add the peppercorns and the vegetable scraps. Cover with fresh, cold water and bring just to the edge of a boil. Turn down heat and simmer for at least an hour. Drain through a fine mesh sieve. Add a couple pinches of salt. Mark with the date and store in air-tight containers in the fridge or freezer.

You might also be interested in my recipe for chicken or beef stock. 

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.


  1. Caitlin says:

    Oh wow, I love, love this. I’ve been buying vegetable stock and now I am wondering why I am paying $2 for a quart. Thanks!

  2. I have been making chicken stock but my teenage daughter recently announced she’s a vegan. This will be very helpful as I can make some of my staple recipes without chicken stock.

  3. Aaah yes, the things we’ve intuitively picked up from our mothers. I used to think mom was a bit odd as she’d put the ‘garbage’ into the freezer; though we always enjoyed homemade soup, rarely canned. Now, you’ll find ends and pieces in a ziplock in my freezer awaiting enough mass. One of the other tricks I sometimes use is adding a little tamari or soy sauce instead of salt. Its sodium brightens the flavor while adding a depth of color at the same time.

    • Right? My mom did the same thing. She had a couple Tupperware containers in the freezer. One was for scraps for stock, the other leftovers bits for soup. Such a good idea.

  4. Love this. Chicken stock is so messy. Great, healthy alternative!

  5. Love this! I’ve been making the chicken broth, the Katflinn way, and love it! Have some in my freezer now. But have recently embarked on eating a much more vegetable & fruit based diet. So this will come in super handy, to use up scraps and have a great soup base! Thanks!! I am loving your site!

  6. And Happy Belated Birthday!

  7. I make this all the time. Economical and helps use up those odds and ends in the produce bin. We are eating less meat these days, so it’s a nice alternative.

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