How to Make Vegetable Stock
Learn how to make Vegetable Stock in this easy tutorial. I share tips for how to use vegetable scraps and beans for best taste & consistency!
Servings 6 servings
Calories 94kcal
Ingredients
- 2 white onions quartered
- 5 carrots peeled and quartered
- 3 celery ribs quartered
- 15 ounces cannellini beans with liquid
- 4 sprigs fresh thyme
- 4 sprigs rosemary
- 3 bay leaves
- 6 garlic cloves crushed
- 1 teaspoon whole black peppercorns
- As needed water about 8-10 cups
Instructions
- Place all items in a pot large enough to hold everything.
- Add 8-10 cups of water, enough to cover ¾ of the vegetables in the pot.
- Bring to a simmer on low heat. Once simmering, cook for 2 hours.
- Let cool, then strain. Makes 6-8 cups of broth
Notes
Storage: Allow the vegetable broth to cool completely. Then store the cooled broth in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Substitutes: For best results, follow the recipe as is. However feel free to swap out the herbs for other kinds or use chickpeas instead of white beans. But the white beans will give the best consistency.
Photo Credit: Erin Jensen
Nutrition
Calories: 94kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 238mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8533IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 2mg