Stocks form the basis of many recipes, like soups and sauces. Making a homemade version isn’t a daunting task. Here’s a step-by-step guide to transforming those odds and ends from your veggies into a delicious, homemade stock!
Don’t forget to grab this free printable version! We’re also sharing some of our favorite homemade soups below/
How to Make Your Own Vegetable Stock
Save the odds and ends of your veggies, including peels, stalks and stems. If saving over several weeks, store them in a freezer-safe bag in the freezer until you’re ready to use them.
Place veggies in a large stockpot & cover with water. Add salt, fresh herbs & spices, like bay leaves, peppercorns, coriander, cloves, thyme and/or parsley, to season.
Turn up the heat, bring to a boil, then simmer for at least 45 minutes. You may need to skim the top as it cooks.
Taste & taste often! Once you’re satisfied with the taste, remove from heat & let it cool. You can even place the pot in the sink with ice to speed up the process.
Once cooled, use a slotted spoon to remove the large piece from the pot. Use a mesh strainer over a large bowl to strain out smaller pieces. Store in freezer-safe containers. Refrigerate overnight before freezing.