How to Make Vegetable Stock

Dutch oven and pouring water on top of vegetables to make the stock

5 from 10 votes

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!

Course Soup, Tutorial

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 94kcal

Author Yumna Jawad

Equipment

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

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