This vegetable stock recipe is incredibly flavorful and versatile. Add it to all your favorite soups and recipes to give them both flavor and nutrients.
Whether you are making stock from fresh veggies or vegetable stock from scraps, it’s easy and almost impossible to mess up. We will answer all your questions like “what is vegetable stock?” and “how do you make vegetable stock cubes?”
This vegetable stock recipe is so easy and inexpensive. Really. There’s no excuse to ever, ever buy it in the store ever again.
You’ll be able to avoid unnecessary preservatives and those awful tetrapaks.
what is vegetable stock?
Vegetable stock is made with vegetables that have been boiled and simmered for several hours. It can be used in a variety of different recipes.
what is the difference between vegetable stock and vegetable broth?
Basically, the difference between this vegetable stock recipe and broth is seasonings and herbs. Once you add seasonings and herbs, you will end up with vegetable broth instead of stock.
I don’t like to season mine, because I like to keep my options open.Now that we have that settled, let’s continue!
vegetable stock tips
Most regional cuisines are based on three very key ingredients. Carrots, onions, and celery are the base of the mirepoix, which is commonly found in both French and Southern cuisines. The Italians have a soffrito which is a mix of tomatoes, garlic, and onion. And, in New Orleans, they have the holy trinity of celery, onion, and green bell pepper. Depending on what you like to cook, you can add any of these ingredients to your stock.
You will want to steer clear of the cruciferous family. They can impart a very bitter flavor to your broth. Potatoes are not cruciferous, but they will make your broth very cloudy and don’t impart much flavor.
As you’re prepping meals throughout the week, you can cut off the odds and ends of onions, carrots, and garlic peels and throw them all in a bowl in the freezer. Once it starts to fill up, you can use it to make stock!
You can see my “before” above — a nice full pot of veggies scraps…
…and this is after the mixture has been simmered for six hours.
vegetable stock from scraps
Roughly chop and wash your vegetables. You want to make sure you remove any dirt.Dump all of your veggie bits in a pot big enough to hold all of them, then cover them with water. Bring to a boil and reduce heat to a simmer. Put on the lid and walk away!
That’s it! So easy, right!?
Now, you can let this simmer for just an hour or two for a light flavor. But, I like mine to get very condensed and rich, so I let it simmer for approximately six hours. Then, I store it in the freezer so I always have some on hand.
I made 15 cups of stock for $3.00! That much organic stock in the store would cost me $21.50.
frequently asked questions
how do you use vegetable stock?
I use this vegetable stock recipe in soups, enchilada sauce, risotto, pasta, dog treats, and really almost everything. If you want to amp up rice, cook it in stock instead of water. It takes the dish from just okay to amazing.
can I make vegetable stock from scraps?
Of course! You can absolutely make vegetable stock from scraps! That’s one of the great things about living a zero waste lifestyle — using every resource you already have available.
how do I make vegetable stock cubes?
If you end up with leftover vegetable stock that you want to save, no problem! Turn it into vegetable stock cubes by freezing it. After making your vegetable stock from scraps, divide it into ice cube trays and freeze. When you are ready to use it, thaw as many cubes as you need in the fridge or toss them right into your soup pot!
By preparing your own vegetable stock, you'll save money and resources, while enhancing the flavour of your home-cooked meals and making them more sustainable. It's the perfect win-win situation!
Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Note: You can add many other vegetable scraps (think sweet!)
Once the broth is drained, the cooked vegetables can be placed into the compost, and the broth transferred to an airtight container. Store the broth in the refrigerator for up to a week, or in the freezer for up to 6 months.
Vegetables will not have much left to give after being used for stock, you can still eat them but they may not be flavorful or nutritious. Unless you're making a stew you're going to be cooking the stock, then removing the vegetables, then cooking the stock more with other ingredients.
Um, as you're cooking with stock, the the vegetable, the vegetables will release the nutrients and the flavor into the water and what you're left, um, what you're left to it is just kind of a mushy vegetable. It doesn't have a lot of taste.
Cruciferous veggies: Brussels sprouts, broccoli, cauliflower, cabbage, or kale – these can make your broth become bitter. Green bell peppers (and possibly other colors of peppers, as well): these can make your broth become bitter. Especially avoid using the inside white pith of the pepper.
Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!
Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.
Steer clear of veggie scraps from cruciferous vegetables like broccoli, cabbage, or cauliflower, as they can make your stock bitter. Tip: Keep a freezer bag or container of veggie scraps in your freezer and add to it whenever you cook.
Avoid waxy vegetables (cucumbers), bitter seeds and pits, and beet scraps. Potato skins can add a starchy element, so I tend not to use them. Just remember to get in the habit of washing all vegetables (even the onions) before you peel or de-stem them if you are planning to use them in the broth.
Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables. Vegetable stock generally takes longer to cook (at least 2 hours) than broth, which usually cooks for less than 30 minutes.
Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water. Bring to a gentle boil. Turn down to a simmer cover with a with a lid slightly vented for an hour. Let cool.
Although store-bought stock cubes are a time saver they're often high in salt and can be full of additives like flavour enhancers and palm oil, which have been known to cause migraines and nausea in some people.
Vegetable broth contains iron that helps to stimulate the formation of red blood cells, helping to avoid anemia, increase energy levels, and avoid tiredness. Homemade broth helps to manage body metabolism, optimizing nutrient absorption, and resulting in a lighter feeling.
If you buy vegetable stock, you'll likely get a product with a lot of sodium but not a lot of flavor. By making your own stock, you can control the amount of sodium and create an incredibly flavorful base for soups, stews, risottos, and other dishes that call for stock as the primary cooking liquid.
It has always struck me as a huge waste to compost the spent veg, though, so I always try to find a way to eat them. Mashed up with olive oil or butter, say, they make a lovely side dish, or turn them into curries, soups and stews.
The answer is that vegetable stock is not a true stock, but it is used in the same way - as a base for other recipes. The only real difference between vegetable stock and vegetable broth is that vegetable stock is kept unseasoned and neutral in flavour, while broth should be well seasoned.
Address: 2865 Kasha Unions, West Corrinne, AK 05708-1071
Phone: +3512198379449
Job: Design Planner
Hobby: Graffiti, Foreign language learning, Gambling, Metalworking, Rowing, Sculling, Sewing
Introduction: My name is Dong Thiel, I am a brainy, happy, tasty, lively, splendid, talented, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
