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How To Make Vegetable Stock

How To Make Homemade Vegetable Stock
Course: Soup
Cuisine: American
Servings: 8 cups


  • 9 cups water
  • 2 each carrots
  • 2 stalks celery
  • 1 each large yellow onion
  • 2 cloves garlic
  • 1 each bay leaf
  • ½ teaspoon black peppercorns
  • ½ bunch fresh flat leaf parsley


  • Wash the vegetables and roughly cut them into large pieces.
  • If you want a darker stock, place the carrots, onions, celery, and garlic into a roasting pan. Roast the vegetables in a 400 degree oven for 20-25 minutes or until the vegetables are evenly browned.
  • Place the vegetables into a stock pot and add the water. Add the herbs and peppercorns. Bring to a simmer and cook for one hour.
  • Cool and strain through a colander lined with cheesecloth. Use as needed or freeze for later.