Make Your Own Vegetable Stock - Healthy Family Project
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Make Your Own Vegetable Stock

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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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Homemade Soups

About the Author

Trish James

Trish is a grocery industry veteran of 15 years, specifically in the produce industry for nine, working alongside health-conscious brands. Trish is the mom of two very active boys and passionate about helping others, especially in her community, which is why she appreciates the work we do at Produce for Kids. She can be found volunteering weekly at her local food bank. Trish loves providing useful, relevant, and realistic resources to Produce for Kids followers – no parent-shaming, just inspiring new habits and celebrating wins. Find her regular contributions on the Produce for Kids Blog.

1 Comment on Make Your Own Vegetable Stock

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  1. Nice recipe

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