Homemade Vegetable Stock - Books and Lavender
For some time I started making Homemade Vegetable Stock, I don’t buy it, and I use this stock for meals that ask for it. I use it for many recipes, like risotto, or recipes that ask for water, I put stock instead.

For this stock, you can use many vegetables but also leftover vegetables. Collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when you are making a stock until you have a full bag.

With these leftovers and fresh vegetables, make a big batch of stock. Use fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. Add fresh parsley leaves and celery.

Put all the vegetables and leaves into a big pot and bring to a boil and then, let it simmer for 2 hours.

When it’s done, strain the stock and put it in the fridge for up to a week or in the freezer for up to 6 months.

Homemade Vegetable Stock


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  2. Michele

    It is amazing how much better everything tastes when you use homemade stock! Ive always made my own chicken stock, but I am now going to try making this vegetable stock….. Love having a base for our Meatless monday meals!

    1. silviamagda

      And it’s so easy to make 🙂

  3. Garlic + Zest

    I love making homemade stock — I keep it frozen in 4 cup containers until I need it! Great post!

  4. Anne Murphy

    You know, my mom used to do that… save liquid from cooking vegetables, too. I make meat stock now, but somehow slid out of making a vegetable one (probably because, unlike my mother, I rarely boil my vegetables…)

    But at this time of year, especially, I have lots of trimmings and peels – I should get back to doing that! Thanks for reminding me!

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