Best 3 Homemade Vegetable Stock Recipe By Tasty Recipes

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Homemade vegetable stock is a versatile and flavorful base for soups, stews, sauces, and gravies. It's also a great way to use up leftover vegetables. This recipe from Tasty shows you how to make vegetable stock in just a few simple steps. The recipe includes detailed instructions and helpful tips, so even beginner cooks can make delicious vegetable stock at home. You'll also find variations on the recipe, such as a vegan version and a slow-cooker version. With this recipe, you can easily create a flavorful and nutritious stock that will elevate any dish.

Here are our top 3 tried and tested recipes!

HOW TO MAKE VEGGIE STOCK WITH KITCHEN SCRAPS RECIPE BY TASTY



How To Make Veggie Stock With Kitchen Scraps Recipe by Tasty image

Here's what you need: onion, celery, carrot, mushroom, garlic, potato, parsley, water

Provided by Merle O'Neal

Yield 1 serving

Number Of Ingredients 8

onion, tops, bottoms, and skins
celery, tops and bottoms
1 cup carrot, tops, bottoms, and skins
mushroom, stem
garlic, tops, bottoms, and skins
potato, tops, bottoms, and skins
parsley, stems
water, as needed

Steps:

  • Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
  • Note: You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
  • Continue like this until bag is full.
  • Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
  • Bring water to a boil and then let it simmer for at least 30 minutes.
  • Strain water out of stock.
  • Refrigerate stock up to 4 days, or freeze up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 4 grams

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove leaves and tender inner parts of celery and set aside.
  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

Tips:

  • Use a variety of vegetables to create a flavorful stock. Some good options include carrots, celery, onions, leeks, garlic, tomatoes, mushrooms, and herbs.
  • Roast the vegetables before simmering them in water. This will help to concentrate their flavor.
  • Use a large pot or stockpot to make the stock. This will give the vegetables plenty of room to simmer and release their flavor.
  • Simmer the stock for at least 30 minutes, or up to several hours. The longer you simmer it, the more flavorful it will be.
  • Strain the stock through a fine-mesh sieve or cheesecloth to remove any solids.
  • Store the stock in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Homemade vegetable stock is a delicious and versatile ingredient that can be used in a variety of recipes. It's a great way to add flavor to soups, stews, sauces, and gravies. It can also be used to cook rice, pasta, and beans. Making your own vegetable stock is easy and affordable, and it's a great way to reduce food waste. So next time you're making a recipe that calls for vegetable stock, be sure to try making your own. You'll be glad you did!

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