How to Make Basic Vegetable Stock

Learn how to make a flavorful basic vegetable stock that serves as a versatile base for soups, stews, and sauces.

Notes

For a richer flavor, you can roast the vegetables in the oven before simmering them in water.

1 Gather fresh vegetables like onions, carrots, celery, and garlic. Optional additions include leeks, mushrooms, and herbs like parsley and thyme.
2 Roughly chop the vegetables and place them in a large stockpot. Do not peel the vegetables for added flavor, but clean them thoroughly.
3 Add enough cold water to cover the vegetables by about 2 inches. Season lightly with salt and pepper.
4 Bring the water to a gentle boil, then reduce the heat to maintain a simmer. Skim off any foam that rises to the surface.
5 Simmer uncovered for 45 minutes to 1 hour, allowing the flavors to meld together. Avoid boiling vigorously to prevent bitterness.
6 Turn off the heat and let the stock cool slightly before straining it through a fine-mesh sieve or cheesecloth into a clean container.
7 Discard the solids and let the stock cool completely before refrigerating or freezing.
8 Use your homemade vegetable stock within 5 days if refrigerated, or freeze for up to 3 months.