Clean Eating Vegetable Stock Recipe

Clean Eating Vegetable Stock

Anything you use stock or broth for is made better with a homemade stock.

Course Base Recipes, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Yield 1 batch
Author The Gracious Pantry


  • 4 cups chopped celery
  • 4 cups chopped red onion
  • 4 cups chopped carrots
  • 8 medium garlic cloves
  • 1/2 cup sun dried tomatoes (dry packed, not oil packed)
  • 3 medium bay leaves
  • 2 tsp. pepper corns
  • 1 cup chopped, fresh parsley
  • 1/2 tsp. salt (good quality)
  • 16 cups water
US Customary - Metric


  1. Place all ingredients in a large stock pot and bring to a boil.

  2. Reduce to a strong simmer and cook for 1 1/2 hours.

  3. Allow to cool.

  4. 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.

Recipe 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.