Easy Prep Vegetable Stock
Elevate your cooking game with this "Easy Prep Vegetable Stock" recipe, a fuss-free way to create a flavorful, nutrient-rich base for soups, stews, sauces, and more. This simple recipe combines kitchen staples like carrots, celery, yellow onion, and garlic with fragrant herbs such as thyme, parsley, and bay leaves, resulting in a versatile stock that’s brimming with natural goodness. Ready in just 10 minutes of prep and an hour of simmering, it’s perfect for busy cooks who love homemade meals without the hassle. Plus, this recipe is completely customizable and can be made salt-free, making it vegan, gluten-free, and diet-friendly. Store extras in the fridge or freezer to have a batch of hearty, homemade vegetable broth always on hand!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 2 pieces Bay leaves
- 12 pieces Black peppercorns
- 5 pieces Parsley stems
- 3 pieces Thyme sprigs
- 8 cups Water
- 1 teaspoon Salt (optional)
Instructions
Wash all vegetables thoroughly to remove any dirt or grit.
Cut the carrots, celery, and onion into large chunks. You don't need to peel the onion if it's clean. Keep the garlic cloves unpeeled but smash them lightly with the flat side of a knife.
Place the carrots, celery, onion, garlic, bay leaves, black peppercorns, parsley stems, and thyme sprigs in a large stockpot.
Add 8 cups of water to the stockpot, ensuring the vegetables are fully submerged.
Set the stockpot over medium-high heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low so the stock simmers gently. Partially cover the pot with a lid to allow some steam to escape.
Let the stock simmer for 60 minutes, stirring occasionally to ensure the vegetables don't stick to the bottom.
After 60 minutes, taste the stock. If desired, add 1 teaspoon of salt for seasoning. Stir to dissolve.
Turn off the heat and let the stock cool slightly. Place a fine-mesh strainer over a large bowl and carefully pour the stock through the strainer, discarding the solids.
Once strained, let the stock cool completely before storing it in airtight containers. The stock can be refrigerated for up to 4-5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 12.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
