Homemade Vegetable Stock
Learn how to make Homemade Vegetable Stock in this easy tutorial. I share tips for how to use vegetable scraps and beans for best taste and consistency!
Servings: 6 servings
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 Fresh 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
Video
Notes
Storage: Allow the vegetable stock 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.
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
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