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A straight-on view of two glass Mason jars that are filled with homemade vegetable stock with lids fastened on the tops of the jars and vegetables surrounding them, too.

Homemade Vegetable Stock

Course: Soup
Cuisine: French / American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 101kcal
Author: Kris Longwell
When you make this stock from scratch, it will take your soups and sauce to the next level. This one doesn't require hours and hours of simmering. It's easy, delicious, and low-calorie! Perfection!
Print Recipe

Equipment

  • 1 large stock pot or Dutch oven
  • Strainer or colander

Ingredients

  • 3 tablespoon olive oil
  • 2 medium carrots peeled and roughly chopped
  • 1 large onion peeled and roughly chopped
  • 2 large celery ribs roughly chopped
  • 1 large leek washed and roughly chopped
  • 6 cloves garlic crushed
  • 5 sprigs Italian parsley fresh
  • 3 medium tomatoes quartered
  • 10 black peppercorns
  • 1 bay leaf
  • ¾ cup white wine
  • 8½ cups water
  • 2 teaspoon Kosher salt optional

Instructions

  • Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, onion, celery, leek, and garlic and sauté for 15 minutes, until starting to soften and lightly brown on the edges.
    3 tablespoon olive oil, 2 medium carrots, 1 large onion, 2 large celery ribs, 1 large leek, 6 cloves garlic
  • Add the parsley, tomatoes, peppercorns, bay leaf, wine, and water. Stir to combine. Increase heat to medium-high and bring to a boil. Lower the heat back to medium and simmer for 45 minutes to 1 hour.
    5 sprigs Italian parsley, 3 medium tomatoes, 10 black peppercorns, 1 bay leaf, ¾ cup white wine, 8½ cups water
  • Carefully strain the stock into a heatproof pot or bowl. If desired, stir in salt. Use immediately, or store and chill for later use.
    2 teaspoon Kosher salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
We don't usually salt the stock unless we are serving it on its own.  If using it to cook with, you'll add the salt to the recipe you're preparing. 
Once the stock is finished cooking, you can use it immediately, or store it in a container with a lid and chill for up to 1 week. The stock can be frozen for several months. 

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 613mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3183IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg