Homemade Vegetable Stock: A Flavorful Base

This vegetable stock is a kitchen staple that adds depth and flavor to soups, sauces, grains, and more. Our homemade version is easy to make, budget-friendly, and packed with wholesome goodness. Whether you're simmering soup or cooking risotto, this simple stock will bring every dish to life.

A good vegetable stock is the secret to rich, layered flavor in everyday meals—and making it from scratch is much easier than you think. Not only is this version vegan, gluten-free, and dairy-free, but it’s also a sustainable way to use up kitchen scraps.

In culinary school, making different types of stock was one of the first techniques we mastered (after identifying hundreds of ingredients and kitchen tools, of course! 😀). In every professional kitchen I’ve worked in, there was always a pot of stock quietly simmering in the background. Stock is a staple in any professional kitchen environment. 

These days, my husband and I still keep the tradition alive at home—freezing our stock in 1-cup portions for easy use throughout the week. And while traditionalists may chase me out of the kitchen for this… we often use a slow cooker to make stock, especially for beef and chicken, because it just fits our life better.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You’ll Need
• How to Make Vegetable Stock (with Step-by-Step Photos)
• Optional Add-Ins and Flavor Enhancers
• Vegetables Not Suitable for Stock
• Tips for a Richer Flavor in your Stock
• How to Collect, Store and Use Veggie Scraps in Stock
• How to Use Vegetable Stock in Recipes
• Storing and Freezing Vegetable Stock
• Join Our Newsletter
• FAQ's
• More Culinary Basics
• Homemade Vegetable Stock: A Flavorful Base for Everyday Cooking

Ingredients You’ll Need

Each ingredient in this vegetable stock brings something special to the pot:

• Olive Oil: Adds richness and helps draw out the natural flavors of the vegetables as they sauté.
• Mirepoix (Onion, Carrots, Celery): This classic French base builds aromatic sweetness and depth. Learn more about mirepoix and how to use it in recipes.
• Leek or Green Onion Tops (Optional): A great way to use vegetable scraps and add extra savory notes.
• Garlic (Optional): Boosts the aroma and adds complexity.
• Parsley (Stems + Leaves): Brings freshness and balance.
• Bay Leaves & Peppercorns: Infuse subtle earthiness and warmth.
• Water (8 cups / 2 liters): Acts as the base for extraction.
• Salt (Optional): Typically omitted from stock, so it can be seasoned to taste later.

See the recipe card below for quantities

How to Make Vegetable Stock (with Step-by-Step Photos)

Tested in our kitchen and loved by our readers—this recipe is the base for many delicious meals.

• Sauté the vegetables:
  Heat olive oil in a large stockpot over medium heat. Add onion, carrots, celery, garlic, and leek (if using). Sauté for 5–7 minutes until softened and fragrant.

Chef’s Tip: Don’t rush this step—gentle cooking allows the vegetables to release their flavor without browning.

• Simmer the stock:
  Add water, parsley, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes.

Chef’s Tip: Avoid boiling or over-simmering, which can muddy the flavor and break down delicate aromatics too much, turning it bitter.

• Strain and cool:
  Strain through a fine sieve into a clean bowl or pot, discarding the solids.

Chef’s Tip: To cool quickly, place your container in an ice bath and stir occasionally.

Optional Add-Ins and Flavor Enhancers

Want to tweak the flavor? Try these additions:

• Veggie scraps: Fennel, tomato, and corn cobs add sweetness and complexity.
• Mushrooms or Dried Mushrooms: A great way to enhance umami.
• Parmesan Rind: Adds richness—especially in Mediterranean dishes.
• Herbs and Spices: Try fresh thyme, fennel seeds, or coriander seeds.
• White Wine: Replace 1–2 cups of water with white wine for a delicate acidity.

Vegetables Not Suitable for Stock

Some vegetables can overpower or cloud your stock:

• Starchy Veggies: Potatoes, pumpkin, and sweet potatoes make stock cloudy.
• Cruciferous Vegetables: Broccoli, cauliflower, and cabbage can turn bitter.
• Greens & Soft Veggies: Spinach, kale, green beans, zucchini break down quickly and add little flavor.
• Beets & Peppers: Beets alter color and peppers dominate flavor.

Tips for a Richer Flavor in your Stock

For a darker, more intense stock, try these techniques:

• Caramelization: Roast your veggies before simmering to unlock rich, sweet flavors.
• Umami Boosters: Add mushrooms, tomato paste, or dried seaweed to enhance savory depth.
• Longer Simmer (for scraps): If you're using scraps or tougher vegetables, simmer a bit longer (60–90 minutes), but avoid boiling.

How to Collect, Store and Use Veggie Scraps in Stock

While many cooks love saving vegetable scraps for stock, we usually prefer using fresh ingredients—it gives the cleanest, brightest flavor. In our experience, onion skins can make the stock bitter, so we skip those. Carrot peels, on the other hand, are perfectly fine and can add a hint of sweetness.

That said, if you’d like to experiment with scraps, here are a few tips:

• What to Save: Carrot peels, leek tops, celery ends, herb stems, and mushroom trimmings all work well.
• What to Skip: Onion skins, cruciferous veggies, and anything that’s too soft or starting to spoil.
• How to Store: Keep a sealed bag or container in the freezer and add to it as you prep during the week.
• How to Use: When you’ve collected enough (about 4–5 cups), simmer with water and herbs for 45–60 minutes just like our recipe. Strain, cool, and store as usual.

Using scraps can be a fun, budget-friendly way to reduce food waste—but don’t worry if you’d rather start fresh. We do too! 🙂

How to Use Vegetable Stock in Recipes

• Soups & Stews: The base for any hearty meal. Try it in our Italian Minestrone Soup or Roasted Butternut Squash Soup.
• Gravy & Sauces: Use it instead of water or store-bought broth for more depth and balance.
• Risotto: Infuses each grain with flavor from the ground up.
• Cooking Grains: Use stock instead of water to cook rice, quinoa, bulgur wheat, farro—and even beans and pulses like lentils and chickpeas for extra richness.
• Pasta or Orzo: Add flavor to your boiling water for pasta or orzo.
• Sautéing or Braising: Replace water or part of your oil with stock for a lighter yet savory finish.

Storing and Freezing Vegetable Stock

Cooling Tips

• Strain into a clean pot and place it in an ice bath to cool quickly.
• Divide into airtight containers or silicone freezer molds.

Refrigerator

• Store in an airtight container for up to 5 days.

Freezer

• Freeze in 1-cup or 2-cup portions in airtight containers or freezer bags for up to 3 months. Remember to label and date each container, you will thank yourself later! 😀

To Thaw

• Defrost overnight in the fridge or use directly in hot dishes.

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FAQ's

More Culinary Basics

Making your own vegetable stock is one of the easiest and most satisfying ways to add depth and flavor to your everyday meals. It’s vegan, gluten-free, and naturally wholesome—plus it’s a great way to use up odds and ends in the kitchen. 

Try it for yourself and let us know how you use it in your cooking. Don’t forget to pin this recipe for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.