Homemade Vegetable Stock is bright, fresh, and simple to make — once you try it, you’ll rarely reach for store-bought broth again. Making your own lets you control flavor and sodium, reduce vegetable waste by using scraps, and freeze convenient portions for future recipes. This guide covers stove-top, slow cooker, and Instant Pot methods and includes tips for storing and using your stock.
I learned early in culinary training that a good homemade stock is one of the simplest ways to lift a dish. A well-made vegetable stock enhances soups, grains, stews, and sauces with clean, layered flavor without overpowering other ingredients.
Unlike many commercial brands, homemade stock gives you complete control over seasoning and salt, and it’s a great way to put leftover vegetable ends to good use.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- How to make vegetable broth
- Recipe FAQs
- Recipe notes
- Ways to use veggie stock
Why you’ll love this recipe
- Homemade vegetable stock stretches your food budget, reduces waste, and adds genuine depth to everyday cooking.
- It’s healthier and less salty than many store-bought options because you decide if and when to add salt.
- The recipe shows three simple methods — stove top, slow cooker, and Instant Pot — so you can make stock to suit your schedule.
- Once made, the stock freezes well in portion sizes that are easy to thaw and use in future meals.
Recipe ingredients
- Vegetables: Use a neutral, aromatic base — onions, leeks, carrots, celery, and mushroom stems are ideal. These produce a clean, versatile stock. Other vegetables can be used in moderation; see FAQs below.
- Herbs: Bay leaf, parsley, and thyme provide subtle herbal notes that complement many dishes.
- Peppercorns: Whole peppercorns add gentle spice and complexity; they are preferable to ground pepper here. Salt is not necessary unless you want a finished broth for sipping.
- Water: Enough to cover the ingredients by about an inch; adjust according to pot size and desired concentration.
How to make vegetable broth
Making vegetable stock is straightforward and forgiving. Below are clear steps for the stove-top method; notes for the Instant Pot and slow cooker follow.
Pro tip: Save vegetable ends and peels in a sealed container or bag in the refrigerator or freezer. When you have enough, use them to make stock.
- Wash and roughly chop all vegetables. No need to peel everything — onion skins and carrot peels add color and flavor.
- Put the vegetables, herbs, bay leaf, and peppercorns into a large pot or Dutch oven. Pour in cold water to cover by about 1 inch.
- Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam if desired. Simmer for about one hour for a light stock, or up to 90 minutes for a bit more body.
- Strain the liquid through a fine-mesh strainer into a large bowl. Discard the solids (or compost them).
- Allow the stock to cool to room temperature before transferring to storage containers. Refrigerate up to one week or freeze for 3–6 months.
Instant Pot method: Place all ingredients inside the Instant Pot, lock the lid, and set to high pressure for 15 minutes. Allow a natural pressure release, then strain.
Slow cooker method: Add ingredients to the slow cooker, cover, and cook on low for 6–8 hours or on high for 3–4 hours. Strain before storing.
Recipe FAQs
The terms are often used interchangeably, but there is a practical difference. Vegetable stock is typically made as a neutral, unseasoned foundation used in recipes; it enhances other flavors without competing. Vegetable broth is usually seasoned and intended to be enjoyed on its own as a clear soup. For cooking, leave stock unsalted so you can season final dishes as needed.
The classic base is onion, carrot, and celery (the French mirepoix), which offers a clean, balanced flavor. Leeks and mushroom stems add depth without dominating. You can experiment with parsnips, fennel, or garlic for subtle variation, but use stronger-flavored vegetables sparingly.
Avoid cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussels sprouts, as well as rutabagas, turnips, and artichokes; they can impart bitter or off flavors. Strong leafy greens such as kale and arugula can also overwhelm a delicate stock.
Yes — vegetable scraps are perfect for stock. Save onion skins, carrot peels, leek tops, celery leaves, and mushroom stems in a container or bag in the fridge or freezer. When you have enough, simmer them with herbs and peppercorns to extract flavor. Do avoid scraps from cruciferous vegetables and bitter greens.
Refrigerated, it will keep up to one week. Frozen, store in airtight containers or portion trays for 3–6 months. Label containers with the date for best organization.
Recipe notes
- Save scraps: Keep a small bag or container in your freezer for vegetable ends and peels. When it’s full, use those scraps to make a flavorful stock.
- This recipe is flexible. Quantities can be adjusted to match what you have on hand; the goal is balance, not precision.
- Avoid very strong or bitter vegetables that will dominate the flavor. If you prefer a richer stock, increase the amount of mushrooms or roast the vegetables first to deepen the flavor.
- Don’t salt the stock if you plan to use it in recipes; seasoning later lets you control the final dish’s taste.
Ways to use veggie stock:
- Use stock instead of water to cook grains like rice, quinoa, or polenta for a boost of flavor.
- Use as the base for soups and stews — it pairs beautifully with vegetable soups, minestrone, and blended soups like carrot-ginger.
- Stir into risottos, pilafs, and sautés to deepen flavor without adding fat.
- Use in pan sauces and to deglaze pans when making braises or roasted vegetables.
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Homemade Vegetable Stock
Yield: about 10 cups
Prep time: 10 minutes • Cook time: ~1 hour
Equipment
- Large soup pot or Dutch oven
- Fine-mesh strainer or colander (cheesecloth optional)
- Slow cooker or pressure cooker (optional)
- Storage containers or freezer-safe portion trays
Ingredients
- 1 yellow onion, quartered
- 2 leek tops (or substitute another onion or fennel tops)
- 2 stalks celery, cut into large chunks (include leafy tops if available)
- 2 large carrots, cut into chunks
- 1 cup mushroom stems (optional)
- 1 bay leaf
- 2 large sprigs flat-leaf parsley
- 2 large sprigs thyme
- 6 whole peppercorns
- 8–10 cups water, enough to cover ingredients by about 1 inch
Instructions
- Place all ingredients in a large soup pot and bring to a boil over high heat. Reduce heat to low and simmer gently for about 1 hour.
- Set a strainer over a large bowl and, if desired, line it with cheesecloth. Pour the stock through the strainer and discard the solids.
- Cool completely, then transfer the stock to airtight containers. Refrigerate up to 1 week or freeze for up to 6 months.
Notes
- For Instant Pot: place all ingredients in the pot, secure the lid, and pressure cook on high for 15 minutes. Allow a natural release, then strain.
- For slow cooker: combine ingredients and cook on low for 6–8 hours or high for 3–4 hours, then strain.
- Adjust vegetable quantities to suit what you have on hand; the proportions are a guideline, not a strict rule.
Nutrition (per 1 cup)
Calories: 18 kcal • Carbohydrates: 4 g • Protein: 1 g • Sodium: 26 mg • Fiber: 1 g • Sugar: 2 g
Note: This recipe was originally published in January 2018 and updated with clearer photos and additional instructions for readability.