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–+ servings
Four clear storage containers of homemade vegetable broth on a wooden cutting board.

Vegetable Stock Recipe

This easy homemade vegetable stock is a kitchen essential! Made with simple, everyday ingredients like onions, carrots, and celery, it’s packed with natural flavor — no additives needed. Perfect for soups, stews, sauces, or cooking grains, this broth is nourishing, plant-forward, and flexible for any meal. Plus, it's freezer-friendly, so you can always have some on hand. Making your own stock is easier (and tastier) than you think!
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Author Kori Butler
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 12
Calories 55 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 24 ounces onion (large dice)
  • 16 ounces carrots (large dice, no need to peel just clean well)
  • 16 ounces celery (large dice)
  • 2 bay leaves
  • 6 quarts water
  • 10 black peppercorns
  • 3 cloves garlic
  • 3 sprigs fresh thyme
  • Optional: kosher salt to taste

Instructions
 

  • Heat olive oil in a large stock pot over medium heat. Add onions, carrots, celery, and the bay leaf. Cover, stirring often, and sweat until the vegetables soften slightly and become aromatic, about 5 minutes. (Tip: Sweating vegetables means gently cooking them without letting them brown. Keeping the lid on traps moisture, helping them soften and release their natural flavors.)
  • Add the water to the pot and bring to a boil. Reduce heat to low and simmer gently.
  • Add spices and herbs and contnue cooking for approximately 1 hour.Stir in the peppercorns, garlic, and thyme. Continue simmering, uncovered, for about 1 hour.
  • Place a fine-mesh sieve over a large bowl or another pot. Pour the broth through the sieve, discarding the solids.
  • Season to taste with kosher salt if desired. Cool quickly by setting the bowl of broth into an ice bath, then refrigerate or freeze as needed.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
  • Herbs: Swap thyme for rosemary, parsley, or bay leaves for different flavor profiles.
  • Vegetables: Add mushrooms, leeks, or fennel for a deeper, more complex broth.
  • Spices: Add a few whole cloves, a star anise, or a pinch of turmeric for extra dimension.
TIPS: 
  • Short on time? Simmer the stock for 30 minutes instead of a full hour for a lighter broth.
  • More flavor, less waste: Save veggie scraps (onion peels, carrot tops, herb stems) in a freezer bag until you’re ready to make broth.
  • Quick cooling: Cooling your broth quickly helps ensure food safety.
SUGGESTED USES: 
  • Use as a base for soups, stews, and chili.
  • Replace water with broth when cooking grains like quinoa, rice, or farro.
  • Simmer with pasta for a nutrient boost.
  • Use in sauces and gravies to add depth without extra fat or calories.

Nutrition

Calories: 55kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 82mgPotassium: 308mgFiber: 3gSugar: 5gVitamin A: 6499IUVitamin C: 8mgCalcium: 58mgIron: 0.4mg
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