Vegetable Stock
Prep Time: 15 minutes | Cook Time: 1-2 hours | Total Time: About 2-3 hours
Sure, I keep some cartons of store-bought stock on my pantry shelves for those impromptu meals, but when I can make and freeze any flavor of stock, I take the opportunity. Beef bone broth, chicken stock, vegetable stock, shrimp stock…
My homemade vegetable stock was much more flavorful than the carton, and that was obvious with the first taste. This homemade stock makes my soups taste incredibly better since stock is an important foundational ingredient in soup.
I used basic vegetables and herbs that are fairly easy to find all year round. Plus, using up the remains of vegetables lingering in your refrigerator or pantry is a great way to be resourceful. Halves of onions or bell peppers are easy to throw in. Vegetables that are near expiring can be thrown in the pot instead of the trash.
I’m from the company that peels the carrots and onions. Some people throw the onion skins and carrot peels in. If I ever opt to do that, I would wash/scrub my veggies first for sure. Chop your vegetables instead of throwing them into the pot whole. This creates a greater surface area which equals greater flavor.
Season your stock with kosher salt. Or, feel free to leave it unsalted. I prefer a little bit, just enough to taste.
There are 2 options to begin this stock – 1) saute your vegetables first, or 2) just throw them into the pot with the water. Sauteing your veggies creates a little more depth of flavor from the caramelization. You chose which works best for you!
Vegetable Stock
Ingredients
- 1 tablespoon oil, see option 1 below
- 2 onions, chopped
- 4 celery ribs and leaves, chopped
- 5 carrots, chopped
- 4 garlic cloves, peeled and smashed
- 1 leek, sliced, see Notes
- 2 dried bay leaves
- 1 tablespoon whole black peppercorns
- 1/2 bunch fresh parsley, stems and leaves
- 1 fresh rosemary sprig
- 2 fresh thyme spigs
- kosher salt, if desired
Instructions
Option 1:
- In a large stockpot or Dutch oven over medium-high heat, heat the tablespoon of oil.
- Once the oil is hot, add the vegetables only (onions through leek).
- Cook over medium-high heat until slightly softened, stirring often, approximately 6 to 8 minutes.
- Add the remaining ingredients (bay through thyme).
- Add cold, filtered water to cover by 2 inches.
- Turn the heat to high and allow the water to come to a boil. Lower heat to a simmer.
- Partially cover the pot with a lid and simmer the stock for 1 to 2 hours.
- Remove the pot from the heat, remove the lid, and allow the stock to cool for 30 minutes.
- Skip down to "Strain" instructions.
Option 2:
- Place all the ingredients listed above in a large stockpot or Dutch oven.
- Add cold, filtered water to cover the vegetables by 2 inches.
- Turn the heat to high and allow the water to come to a boil, then lower the heat to a simmer.
- Partially cover the pot with a lid and simmer the stock for 1 to 2 hours.
- Remove the pot from the heat, remove the lid, and allow to cool for 30 minutes before straining.
- See "Strain" directions below.
Strain:
- Line a large colander with at least 2 layers of cheesecloth.
- Place the lined colander inside a slightly larger pot or bowl that can hold the amount of cooked stock. You can do this in batches as necessary.
- Very carefully pour the stock into the lined colander and strain out the stock solids. Discard the vegetables and herbs. They have given their all.
- Allow the stock to cool to almost room temperature (but not more than 2 hours at room temperature) before storing in freezer-safe or refrigerator-safe containers. If you choose to can your stock, please, follow canning guidelines to safely can/process your stock. Ball has an informative website for you to check out.
Notes
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