Making Vegetable Stock Article -
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How to Make Vegetable Stock

Vegetable stock is an excellent substitute for chicken stock, and is a must for all types of vegetarian cooking.

To make 4 cups of vegetable stock we used 2 large onions, 2 medium carrots, 3 stalks of celery, 1 whole bulb of garlic, 10 peppercorns, and a bay leaf.

1. Chop the vegetables into large chunks rather than small dice. The stock should simmer for a full hour--and over time, the stock will take on all of the flavors of the vegetables.

    2. Remove and discard leaves from the celery stalks. Celery leaves, especially those on the outside of the bunch, are bitter and should not be added.

      3. Slice the celery into large pieces.

        4. Peel and chop the carrots into large pieces. If you'd like to preserve more of the carrots' nutrients, don't peel them. Instead, scrub them under cold running water, then chop into large pieces.

          5. Garlic is the base flavor for this stock, so we use a whole bulb of garlic.

          Break up the bulb into individual cloves. Peel the garlic using the method shown in Peeling Garlic. There's no need to chop the garlic.

            6. Once all of your ingredients have been prepared, combine them in a large stockpot--large enough to hold the covering water.

              7. Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. You can also add herbs or scraps leftover from other dishes. Potato scraps will help thicken the stock a little. Parsley, thyme, or rosemary stems are other good additions. If you're planning on using this stock in an Asian recipe, try adding fresh, peeled ginger.

                8. Pour enough water into the stockpot to completely immerse the vegetables.

                An interesting trick to making delicious, thick vegetable stock is to use potato water strained from mashed potatoes along with (or instead of) water!

                  9. Turn the stove to a high temperature, and bring the stock to a quick boil. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their vibrant flavor.

                    10. Strain your stock through a fine mesh straining device. Cheesecloth placed in a colander would also work well.

                      11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see Caramelizing Onions) before placing them in the stockpot. Alternately, roast the vegetables until caramelized, then add them to the stockpot.

                      joel goodman 
                      Jul. 4, 2009 7:33 am
                      I prefer to roast the vegetables for about 30 minutes at 350 degrees before putting them in the pot. It seems to give a deeper richer flavor to the stock. I do not add salt until the stock is done and then add a little at a time to taste, along with some fresh ground black pepper.
                      Aug. 28, 2009 1:50 pm
                      How should the stock be stored to maintain freshness? We are thinking of freezing in ice cube trays. Will that diminish the flavor?
                      Sep. 7, 2009 5:54 am
                      Freezing stock in Ice cubes is a great way to store stock. I then take the frozen stock cubes and put them in a freezer bag and mark the date on the bag.
                      Sep. 14, 2009 10:09 pm
                      what to do with the vegetables? do you just discard them?
                      Sep. 28, 2009 6:50 pm
                      I would pour it into clean canning jars while very hot. put new canning lids on and they will seal, then just store in pantry till needed.
                      Oct. 6, 2009 2:15 pm
                      I disagree with discarding the celery leaves. They add a wonderful flavor to soups, beans and stock.
                      Nov. 8, 2009 9:48 am
                      I disagree about the celery leaves as well. I always discard the outer leaves, but those delicate leaves that are nearer to the core of the celery provide a beautiful, intense celery flavor. I always add these to my dish.
                      Dec. 20, 2009 12:01 pm
                      Have to cauation usapeach58 - scary idea to store at room temp - those might feel like they're sealed, but they aren't safe unless they've been brought to a high temp in a canner according to canning directions to kill bacteria and create a real vacuum seal. Stock or soup freeze perfectly, and it's totally safe. You might want to get the Bernardin book on canning - it's inexpensive and has tons of great information.
                      Dec. 20, 2009 12:02 pm
                      LOL, that's "caution" -
                      Dec. 20, 2009 4:11 pm
                      I, too, would like to know what to do with the veggies afterward. I do not want to htrow them out. Does anyone have a good recipe using them?
                      Dec. 21, 2009 8:30 am
                      Well, the veg would have lost some of its flavour, texture and nutrients. There's no need to throw it away though as it could still be used as a mild-flavoured filler in many recipes. Personally, I would probably mash down the veg, season it and prepare as a thick stew. Maybe add some beans to give it back a bit of texture and increase protein. Adding things such as soy sauce (tamari or miso paste are even better) or tomato puree would help increase flavour. Another option would be to fry the veg (also mashed/ partially mashed) into vegetable cakes, making sure to fully drain the veg first. Adding a bit of flour and/or egg will help the cakes bind together. You could also try mixing the leftover veg with cheese, stuffing into peppers and roasting. This would work well if the veg was combined with lentils (I'd recommend cooking with tomatoes/tomato puree and a little lemon juice) or rice/couscous.
                      Jan. 2, 2010 12:12 pm
                      Well, here comes: I admit to letting the vegetables sit in the stock for much longer, I once forgot I was making stock, went cycling and left it on a very low heat for up to 3 hrs: fortunately, it turned out great! I always make stock when I am cooking with leeks, because I use leek leftovers(the rubber-like, dark green parts you would otherwise discard), and I do not peel the onions (I always use organic onions), so that the stock gets some of its colour from the onions. If I have them at hand, I always add some fresh sage leaves if I want to use the stock for Italian and French soups. If you would like to make stock for Indian or Indonesian or Surinam soups (like curried lentil or peanut vegetable soup), you can also add pieces of fresh ginger, crushed coriander and cumin seeds (toasted if you have the time), some crushed allspice and fennel seeds and a couple of red chillies instead of the peppercorns (I sometimes use fresh ones, dependent on which ones I can buy, but dried bird's e
                      Jan. 5, 2010 5:10 pm
                      the veggies are good for making a cheese omelet..try it.........
                      Jan. 6, 2010 11:29 am
                      Would it work to throw them in a blender with some of the stock and puree them, then dump the puree back into the rest of the stock? Then continue on to add any other things to the stock as you were going to?
                      Jan. 7, 2010 2:59 pm
                      Pathman, thats my question too; i will probably try it today (tho not the exact reciepie above). will probably select out some items (e.g., bay leaves and/or depending on how i will use it) and blend the rest.
                      Jan. 9, 2010 12:10 pm
                      Another option for storage: Freeze in muffin tins (for greater quantities than the ice cube trays) and then transfer to plastic bag in the freezer.
                      Jan. 10, 2010 9:53 am
                      i'm trying to add this to my recipe box, but can't find a way ... (i'm new)
                      Jan. 10, 2010 10:07 pm
                      I have been using a product called better than bullion but I am trying to do more from scratch so I was checking this recipe out. But I do wonder if puree the veggies add it back to the stock would make the thicker stock with the flavor. Other than eating the veggies out of the stock or continuing cooking the rest of the veggies after having a meal of them first. but then I am also trying to save money!!
                      Jan. 10, 2010 10:09 pm
                      Oh yea thanks for the muffin tin idea!!!
                      Jan. 14, 2010 4:57 am
                      Using the "leftover" veggies? well, You can use them right away as the base veggie for a soup, with fresh added. as the older veggies tend to mush they will thicken the soup. another great idea is to quick freeze them, later add some chopped onion and canned or fresh corn, peas, and carrots and make turkey pot pies at holidays, all tend to thicken the base of each new recipe. add some diced tomatoes bring to a quick boil, strain and add over a simple pasta for a quick lunch.
                      Jan. 19, 2010 9:23 am
                      Hello all, I was wondering, I often compost so i store veggie odds and ends in my freezer before taking the large tupperware to the composting bin, could i use the frozen veggie odds and ends in my stock? Or does freezing the veggies make them lose flavor/nutrients and what not? I just throw them in a container thats prob. not air tight? Should I just stick to fresh veggies? Any experience would be soo helpful!
                      Jan. 22, 2010 7:34 pm
                      Adding carrot tops is actually a good idea as dried the leaves can be used as a substitute for parsley.
                      Jan. 25, 2010 9:34 am
                      My dog adores the vegetables after I have made vegetable stock...just pick out the onions and garlic!
                      Jan. 26, 2010 8:29 pm
                      I let the stock cool to room temperature after straining it, and then I freeze it in those 32 oz or 16 oz cottage cheese/yogurt containers since I tend to need that much when making soup. Also a great way to reuse those types of containers since they aren't recyclable where I live.
                      Feb. 7, 2010 2:22 am
                      i prefer to serve it fresh, as we always have fresh vegetables, so no need to freez it, it can be prepared on daily basis.
                      Feb. 13, 2010 2:53 pm
                      What I do with the veggies is puree and freeze them for later uses such as adding the puree to my marinara sauce. I like the idea of adding the puree back into the soup as well.
                      Mar. 1, 2010 11:45 pm
                      Lynn, I haven't found a way to save instructions such as this one to the recipe box, either. I end up selecting the text and printing it out to add to my 3 ring binder of hints, etc. If someone knows how to add these types of instructions to our recipe book, please let us know. Thanks. I love the muffin tin idea, too. And using the veggies in a cheese omelet. Just for the fun of it, I'm going to try pureeing them and using them in place of the canned pumpkin in a chocolate muffin recipe. Maybe (if the kids can't tell they are in there) that'll be another way to get veggies into the kids. I figure if we can use applesaue or pumpkin in baked goods, it's worth a try.
                      Michelle A 
                      Mar. 2, 2010 5:09 am
                      I love the celery leaves!
                      Mar. 4, 2010 2:43 pm
                      I also use the celery leaves. I compost the used veggies, and freeze the stock in 2 cup containers. I never salt it, may start to add peppercorns. May try roasting the veggies also.
                      Mar. 5, 2010 10:32 am
                      I've taken the cooked veg and pureed it with a bit of s&p and spread a thin layer of the paste inside of croissant roll dough before rolling it up. Really yummy w/homemade garlic butter.
                      Jen FW 
                      Mar. 12, 2010 12:12 pm
                      Joel, My fiance is a chef and he does the same thing.
                      Jen FW 
                      Mar. 12, 2010 12:18 pm
                      Here's an idea as what to do with the left over veggies, especially if you roasted them first, dice them up, season with soy sauce form them into patties and grill them, for a tasty veggie burger.
                      Apr. 14, 2010 7:46 pm
                      Lynn, sorry this is so late, but I just discovered it myself: Save This Article to Your Recipe Box It's easy! First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. (Note: If you get a "Sorry...broken link" message, ignore it! Enter a Weblink Title, click Preview, then Save Weblink. Done!)
                      Apr. 22, 2010 6:30 am
                      Thanks for the muffin tin idea, as for comparing applesauce or pumpk to cooked/pureed soup veggies in baking remember one is sweet the other salty unless you use allot of sweet carrots and disguise the veggy taste with cinnamon or coriander.
                      Jul. 29, 2010 8:45 pm
                      You can add a mashed potato. Heat oil or butter, add a little cumin or mustard seeds till they splutter, you can also add tomatoes to the oil/butter and let cook and then add the mashed vegetables along with mashed potato. You can add spices to this mixture like chilli, paprika, cumin powder, etc. anything and everything goes with it. Have this with bread, tastes delicious. This is actually the indian recipe for pao bhaji. Also you could add some more vegetables like peas, cauliflower (either boiled separately or cooked directly in the oil/butter).
                      Barb Mickles 
                      Aug. 10, 2010 7:37 pm
                      yes i have a question about stock ,i cant eat celery ,garlic, no meat , very fine veg. so how do i make it with out these ings ,
                      Aug. 18, 2010 9:17 am
                      I also leave the skins on the onions and the celery leaves on. With the leftover veg's I puree, freeze if not using them right away and add to soup or chili. I do like a deeper colored stock too, and the roasting is superb ! Some family non-vegetarians seem to like this in vegetable soup.
                      Aug. 28, 2010 8:22 pm
                      Several people are distressing over celery leaves. She said to discard only the outside ones, which means you can use the inside ones. Happy cooking.
                      Oct. 7, 2010 6:21 am
                      Hooray! No more canned veggie broth for this veg-head.
                      Oct. 13, 2010 9:03 pm
                      @ Barb M. The stock recipe contains no meat. If you leave out the garlic and celery I would suggest roasting the onions and carrots first to bring out more flavor before simmering. I would also add a bit of salt to help the flavor a bit more with the lack of celery.
                      Oct. 14, 2010 10:18 am
                      Peggy H. It worked. Thanks so much for explaining how to save this recipe.
                      Oct. 16, 2010 6:07 pm
                      How about slicing a baked potato and spooning the veggies in it? Haven't tried it yet, but it's an idea
                      Nov. 4, 2010 7:22 pm
                      An idea from a cookbook I have (Cheap, Fast, Good) is to save the (washed) trimmings of your veggies through the week in a gallon bag in the fridge (add anything you might normally throw out - mushroom stems, asparagus stalks, tomato cores, herb stems, potato skins, any part of an onion. The book says NOT to use broccoli, cauliflower, or cabbage because they don't make good stock). Just be sure the veggies are completely dry before adding them to the bag (lay them out or use a salad spinner to speed the process up). You can add for about 4-5 days or so before some of the veggies begin to decay. If this happens before it's full just check your veggie drawer for limp carrots, wrinkly peppers, etc. Sometimes I buy some celery to wash and cut it into snack sticks so I can use the trimmings to finish filling my bag. When the bag is 3/4 full add contents to a 4 or 5 quart dutch oven, cover with water, you know the rest. Your stock will be slightly different each time depending
                      Nov. 7, 2010 11:37 am
                      I used my American Express points to get a free vitamixer. Best mixer ever. I blend the left over veggies with water and a couple of dates to add flavor inot a smoothie. This is an awesome alkaline drink that can have many other nutrients added. There are many nonsugar ways to make the drink an enjoyable smoothie. There are times when I just simply dump them in with the other food WE COOK FOR OUR dog and she loves it. Cooking for the dog cured her weak immune system created by someone taking her form the mother to early. Now, our 10 year old dog puts younger dogs to shame. But she was raised on homecooked natural foods.
                      Nov. 8, 2010 2:07 pm
                      I too was struggling with what to do with the leftover veggies...Just came across a recipe for a "healthy" shepherd's pie and these will be amoong my ingredients.
                      Nov. 11, 2010 5:21 am
                      I take the leftover veggies, puree and freeze. They make excellent additions to homemade tomato based spaghetti sauce and meatloaf. Gotta get those veggies in wherever we can!
                      Nov. 22, 2010 11:55 am
                      I feed the leftover veggies to my chickens. They seem to appreciate them.
                      Dec. 1, 2010 6:25 am
                      Anyone know why I can't save Making Vegetable Stock to My Recipe Box? When I look at other recipes the Kitchen Approved box comes up and I see where to click on save to my recipe box. That box does not come up on the Making Vegetable Stock recipe page so I don't know how to save it. Any ideas? Thanks in advance. I'm brand new today and trying to navigate my way around the site!
                      Dec. 28, 2010 1:04 pm
                      I like to use the reusable silicone muffin cups to freeze just about anything that is liquid or semi solid. I have two sizes; the smaller ones are great for freezing individual egg whites (freezing makes them stiffen up better when whipping). I place the ¾ filled muffin cups on a small cookie sheet and flash freeze in the coldest part of my freezer. I then turn the silicone cups inside out (very easy) and place the frozen contents in a (labeled) freezer bag. I cook for two so the larger 3” muffin seems to be the perfect portion size for us. Hope you find this helpful.
                      Jan. 9, 2011 11:24 am
                      I'm assuming that you can't save this to your Recipe Box because this is not really a recipe, but a how-to article. It's not giving you exact ingredients and measurements, but a general guide to follow. You should still be able to save it in your browser bookmarks or add it as a link in your blog if you have one.
                      Matthew Picolo 
                      Mar. 8, 2011 12:08 am
                      add the veges to some chick peas just before you mash the peas and then use them on burgers etc. great way to use the vege thats left over from making stock.
                      Mar. 16, 2011 7:29 am
                      My daughter is allergic to carrots. Do you have any suggestions for a subsitute for them? Susan
                      Mar. 22, 2011 3:17 pm
                      to save comments and receipt - create a food or receipt folder on hard drive or thumb drive and save webpage to folder all data and receipt will be there when you want it.
                      Apr. 15, 2011 2:35 pm
                      Please, PLEASE don't can without a pressure canner! A water bath would be insufficient too as there is not enough acid. Freeze instead. Like chiperj10 I save all my veggie scraps (onion skins included) but freeze until stock time. Not doing so would be like throwing out a chicken carcass. And yes, my family made fun of my freezer bag full of "garbage" until they tasted.
                      Gramma Lolo 
                      Apr. 18, 2011 3:28 pm
                      I use them in Hash Patties. Blend together: Veg. leftovers from Veg stock, mashed potatoes, left over pork and beef roast, pearl barley (already cooked), flour, egg, S&P to taste. Mix into a dough, palm shape into patties and fry in your favorite oil in frying pan. I freeze them and the Grandchildren heat them up in the micro for quick after school snacks.
                      Gramma Lolo 
                      Apr. 18, 2011 3:31 pm
                      P.S. Grind up the beef and pork before adding to your mixture.
                      Apr. 30, 2011 6:05 am
                      well I'm making veg stock.. and the carrots.. which I chopped up in chunks.. I'm going to grate, or mash.. and try and make some of those Mimi's carrot muffins.. *L*
                      Apr. 30, 2011 6:07 am
                      I wonder if I could make veggie patties from the remaining veg. the one vegetarian thing I like .. is those patties..with cheese..*L*
                      Jul. 9, 2011 7:14 pm
                      This recipe is really good, though I did add a few things such as broccoli stocks, a little more salt and pepper than was recommended, and half a tomato. I am not saving the vegetables so I am planning to let it brew for longer than an hour, so far it taste VERY good!
                      Aug. 30, 2011 8:36 pm
                      I don't understand why anyone would wish to re-use the veg after all the good has been cooked out of them. I will compost mine.
                      Sep. 5, 2011 12:41 pm
                      I save all my veggie scraps in gallon size freezer bags and use that for making stock...scrubbed potato peelings, onion skin, garlic peel, stems from parsley and cilantro, carrot tops and ends, celery trimmings, ginger pieces, and any other fresh veggie trimmings. When I get a couple bags full I put them in a large pot, add bay leaf, peppercorns and anything else that inspires me. It's never quite the same twice but always tastes good. I don't have veggies left over and I never add salt as part of the reason for making my own is to reduce the sodium and salt the dishes I'm using the stock in.
                      Dec. 22, 2011 2:47 pm
                      Geome, there is usually SOME good left in them! Fiber is one that comes to mind. I usually just feed them to my dog, who enjoys them immensely. I also save the trimmings in a gallon-size freezer bag until I have enough to use. Since they are usually the parts of the veggies that I don't want to eat (stems, cores, peels, scallion stems, onion peels, etc.), I don't want to eat them after I eat stock. But saving all your trimmings in the freezer as you go along keeps you from having to use perfectly good veggies to make stock. Economical AND eco-friendly. If I didn't have a dog, I'd prob just throw the used veggies in the compost.
                      Dec. 22, 2011 2:48 pm
                      *after I make stock...not 'eat' it....
                      Mar. 18, 2012 5:41 pm
                      The veggies are depleted of their goodness which is the reason to make stock in the first place. But I do feed the ones dogs can eat to my "Rio" (no onions garlic). Or compost them. Green is good, that's why we are using the veggies up.Just watch with cruciferus veg, they can make things sour tasting.Life is good...make broth, stock and soup.
                      Mar. 30, 2012 2:06 pm
                      Love this im a veg head and hate store bought stock so xpensive and full of salt...a tip in the local stop shop they have a reduced produce section this is wher i get my veggies for stock perfectly yummy 1/3 of the price
                      May 24, 2012 6:59 pm
                      Garlic is very good for your dog.A natural flea deterant.It's onion your dog can't digest.'Years of Experience'.
                      May 28, 2012 3:45 am
                      Another REALLY good reason to do this is that all commercially prepared broths have either MSG or a very hidden look-alike that most people do not know about. Most recipes have broth as an ingredient. If you go to and check it out, you will find that MSG is a very toxic product that makes many people very sick(even tho they are not aware of it). Hopefully, some day, these products will have to be identified and eventually eliminated from so many products...
                      Jun. 4, 2012 7:02 am
                      I am making bean and veggie soup tomorrow. Today I am making the veg stock to use in my soup. Why not let the veg cool and throw them in the blender to add to the soup? I would think it not only will thicken the soup but also add fiber...? Has anyone tried this? My soup will have no meat in it.
                      Jun. 20, 2012 10:00 am
                      What to do with the vegetables? When I make chicken stock, I use an onion, carrot and celery, and then when finished cooking, I pour through a colandar to collect the liquid, then remove just the vegetables from the colandar, puree them in a food processor, then add to the broth. Depending on my mood, I may pick the chicken from the bone and make chicken salad with it...if there is any chicken on the bone to begin with, that is.
                      Jul. 3, 2012 11:11 am
                      Looking for a good vegetarian Pho, can anyone help? Thanks in advance.
                      Aug. 4, 2012 2:40 pm
                      I make my veggie stock ahead of time. So I now just leave the veg in there when I put it in the fridge - until it is time to use the broth. This seems to make the broth stronger. Then I will throw some hot water on the leftover veg & re-broth real quick by squishing the veggies up and just straining it. Good for adding some extra liquid to the soup or save it for when I make rice or stir fry. I do cook up my onions & leeks in the broth pan before adding the water. This also helps give more depth and a darker broth. Must admit I'm not a big fan of garlic in my broth - so I use the onion & leek as a base.
                      Aug. 26, 2012 9:41 pm
                      Dog lovers! Do NOT give your dogs garlic or onions! Garlic, onions, leeks, and chives can cause hemolytic anemia and trigger severe bleeding in dogs (cats, too!). Small amounts sometimes do no appreciable immediate damage, but the whole onion family of veggies inhibit the formation of healthy red blood cells in cats and dogs. A single instance of "overdose" can be fatal. Any possible benefit is greatly overshadowed by the tragic potential, as many people have learned.
                      Sep. 27, 2012 3:48 pm
                      I have heard that cooking the stock for a long time with the veg inside will make the stock less flavorful and "muddy." Does anyone know if this is true? Also, can one reduce the stock to a demi-glace like veal stock?
                      Oct. 25, 2012 8:27 pm
                      I was looking up stock ideas, because I intend to use my tomato juice leftover from making tomato sauce and catsup. I figure I can make the stock and water-bath can (jar) as you would packed tomatoes. I have a lot of juice, about 2 gallons, and that would take up a lot of room in te freezer. Besides, it's hard to give away frozen stock.
                      Andy Ricker 
                      Feb. 11, 2013 6:47 am
                      This is exactly the info I needed. Excited to make a batch!! Thanks!!
                      Mar. 13, 2013 4:40 am
                      Many thanks for this info
                      Aug. 4, 2013 10:06 am
                      After making stock, the vegetables are too mushy and overcooked for me, but my compost pile is very happy. My former sandy high desert soil is now growing near record high (for me) pole beans, corn and sunflowers.
                      Apr. 25, 2014 2:14 pm
                      One of things I have always done with the left over veg is to mash the veg until smooth and then dehydrate it ( when making the stock make sure you remove the garlic peal and onion leal if you are doing this), once dry you can grind the veg into a powder that is a prefect natural fiber additive for your foods, add it to sauces, meatloaf, or what ever you like. It's a great way to to waste it if you live in an apartment like I do and do not have a compost pile.
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