Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
5
from 1 vote
Homemade Vegetable Stock
Anything you use stock or broth for is made better with a homemade stock.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course:
Base Recipes, Soup
Cuisine:
American
Servings:
1
batch
Ingredients
4
cups
chopped celery
4
cups
chopped red onion
4
cups
chopped carrots
8
medium
garlic cloves
½
cup
sun dried tomatoes
(dry packed, not oil packed)
3
medium
bay leaves
2
tsp.
pepper corns
1
cup
chopped, fresh parsley
½
tsp.
salt
(good quality)
16
cups
water
US Customary
-
Metric
Instructions
Place all ingredients in a large stock pot and bring to a boil.
Reduce to a strong simmer and cook for 1½ hours.
Allow to cool.
Strain the broth into food-safe storage containers and keep in the fridge for up to 1 week or in the freezer for up to 6 months.
Notes
Please note that the nutrition data is not available for this recipe. Data will depend heavily on how far your liquid cooks down during simmering.