How to Make Vegetable Stock from Leftover Veggies
Homemade vegetable stock from leftover vegetables and herbs is a great way to add flavor to many dishes you make. It is also an easy way to limit waste while cooking!
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Side Dish
Cuisine: American
Keyword: broth, stock, vegetable stock
Servings: 10 cups
Calories: 0.4kcal
- Frozen Vegetables and Herbs
- 12 Cups or more Water
- 10 Black Peppercorns
- 3 Cloves
- 1 Bay Leaf
- 1 tablespoon Salt optional
Put all ingredients into a soup pot on the stove. For an unsalted stock, do not add salt. Cover with enough water to reach 2 inches from the top of the pot. (The more water, the longer you will simmer to get flavor)
Turn on low heat for a medium simmer. Place the lid on.
Simmer for at least 2 hours and up to 3 hours. I usually simmer for 2.5 hours, but if I use a larger pot, it takes longer to get the stronger flavor out. If you have more than 12 cups of water, simmer for at least 3 hours and until the strength of stock is up to preference.
Strain into ice cubes tray, ziplock gallon bags, or mason jars. Or strain and use immediately. For fresh stock, keep in the fridge for up to 10 days; frozen stock, keep in the freezer for up to 3 months.
SALT. Salt is not required in this vegetable stock. Feel free to omit for a blank canvas. I personally prefer to add 1 tablespoon of salt while the stock simmers so that it is lightly seasoned and ready to use.
WATER. I usually add about 12 cups of water to my 5.5 QT dutch oven. If you need more water to reach about 2-inches from the top of your pot, simmer for longer.
Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 698mg | Potassium: 2mg | Fiber: 0.05g | Sugar: 0.002g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg