Homemade Vegetable Stock
Make rich, flavorful Homemade Vegetable Stock with just vegetables, herbs, and water. Perfect for soups, rice, slow cooker meals, and freezer storage.
Servings 96 ounces
Ingredients
- 1 gallon water
- 1 head celery
- 2 medium yellow onions
- 5 medium garrots
- 1 head or bulb garlic
- 12 sprigs thyme
- 4 sprigs rosemary
- 3 sprigs sage
- 5 bay leaves
- 2 tbspns. whole peppecorns
- 1 tsp salt (optional)
Instructions
- Wash all vegetables thoroughly.
- Cut the whole celery head into 3-inch pieces from root to leaves and add to the stockpot.
- Quarter the carrots and onions, leaving the skins on for added flavor and color. Trim only the root end of the onion, then add everything to the pot.
- Slice the garlic head in half widthwise (no peeling necessary) and add both halves.
- Add herbs, bay leaves, and whole peppercorns directly to the pot.
- Pour in 1 gallon of water.
- Bring to a boil, then reduce heat and simmer on low to medium-low for 1 hour.
- Remove large vegetable pieces before straining the remaining liquid through a mesh strainer.
- Carefully pour the hot stock into mason jars and secure lids.
- Let it rest on the counter for about 2 hours until room temperature. Retighten lids and refrigerate.
Notes
Storage: Refrigerate sealed jars for up to 2 months. Once opened, use within 2 weeks. Freeze in airtight containers for up to 3 months, or in a water bath can for longer pantry storage.
Whole Veggies = More Flavor: Leave the skins and outer layers on (when appropriate) to build deeper flavor and more nutrients into your stock.
Salt Is Optional: Add salt if you know how you’ll use the stock, or leave it unsalted to control seasoning later.