Homemade Vegetable Stock

Anytime friends of ours have a baby, the first thing we do is offer to bring them a meal.  Back when we had Tyler, our friends and neighbors did the same.  So, when some friends of our recently had a baby, the first thing I asked (after finding out her name) was, “would you like us to bring over some food?”

Our friends are vegetarians, and after the birth, the mom was really into soups.  I have never been fond of commercial brands of vegetable stock.  They’re either too orange (overdose of carrots?), or too bland.  So, I decided to come up with my own version.  It’s very non-fussy, and the recipe makes enough to store and use as needed.

original recipe

Homemade Vegetable Stock

Yield: 4 quarts, or 16 cups

Homemade Vegetable Stock

Use as a 1:1 substitute for chicken stock in soup recipes.


1 large white onion, cut into large chunks
5 cloves garlic, peeled and halved
5 carrots, peeled and chopped into 2-inch chunks
4 celery stalks, chopped into 2-inch chunks
2 leeks, green stems only, rinsed well and roughly chopped
3 dried bay leaves
2 tsp dried parsley flakes
17 cups water
1 tsp kosher salt
¼ tsp black pepper


  1. Place all ingredients in a large stock pot. Bring to a boil.
  2. Cover pot and let the stock simmer for 60 minutes. Turn off heat and keep pot covered. Let cool for an hour.
  3. Using a slotted spoon, remove solids from the stock. Season with a little more salt if necessary. Store in freezer-safe containers or bags.

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Sweet Comments:

  1. This is a perfect recipe that everyone should have in their recipe box!

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