Homemade Vegetable Stock

On April 3, 2013

My faaavorite feeling in the world is when I finally do something that I’ve been super scared of/ intimidated by and realize that it was super easy and fun!

That’s what happened when I made Vegetable Stock.  Ok, maybe “fun” is taking it a little too far, but it was super easy and now I have every intention of making it all the time.  For example, I’m moving next week into my own big girl apartment (YAY!) and veggie stock will be the first thing I throw on my stove to infuse my space with the smell of HOME.

Here’s the recipe.  I’m going to give to you to grandma style with no formal measurements because I think that’s the best way…  Just know, no matter what, you will create a flavorful base for any soup.  There is no right way, or wrong way to make veggie stock.


Vegetable Stock

Servings: depends what you’re using it for.  probably around 6-10
Time: 2 + hours
What you need: a large pot with lid

  • 4-5 carrots, chopped
  • 4-5 celery stalks, chopped
  • 2 yellow onions, large dice
  • A BIG soup pot filled 3/4 of the way with water
  • 2-3 cloves garlic (optional)
  • 2-3 bay leaves (optional)
  • Some fresh herbs, like thyme or rosemary (optional)


Put everything in your large soup pot and bring to a boil.  Then, reduce to a simmer and allow it to cook for 2 hours.  Strain out all of the veggies and herbs.  Cool and store in an airtight container or jar.  That’s all, folks.

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