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
- 2 white onions quartered
- 5 carrots peeled and quartered
- 3 celery ribs quartered
- 15 ounces cannellini beans with liquid
- 4 sprigs thyme
- 4 sprigs rosemary
- 3 bay leaves
- 6 garlic cloves crushed
- 1 teaspoon whole black peppercorn
- As needed water about 8-10 cups
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
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.
Nutritional Data: The nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Photo Credit: Erin Jensen
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