Homemade Veggie Stock

Homemade Veggie Stock-01

The best thing about this stock is that there isn’t a strict recipe!  You can use whatever vegetables you have in the fridge!  This stock is very economical and much lower in sodium than store bought stocks.



There isn’t a strict recipe, but the stock with taste best if you start with a few basic ingredients: onion, carrot, celery, and garlic.  Then add additional vegetables that you have on hand.  I added tomato, mushroom, broccoli, and leeks.  I also threw in a bay leaf and some fresh parsley.


Add vegetables to a large stock pot.


Add enough water to fill your stock pot.


Bring water to a boil.  Cover, reduce heat, and simmer for 45 minutes.


Strain cooked ingredients and discard.  Freeze leftover stock for up to 6 months.


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