Recipe – How to Make Vegetable Stock

If you ever find yourself with a bunch of extra vegetables and you’re not sure what to do with them, you should try making homemade vegetable stock.  Not only is vegetable stock super easy to make, it’s good for you as well.

Here is my simple recipe.


  • 14 cups Water {I was all out of Evian so I used tap} Ha Ha Ha
  • 1 bunch Green onions
  • 1 Onion, quartered
  • 3 Carrots, large, broken in half
  • 5 Celery stocks
  • 10 Mushrooms, halved
  • 1 tablespoon Mc Cormick Italian Seasoning


Place everything in a large stock pot, cover pot and bring to a boil. Reduce heat and simmer for 1 hour.


Once the vegetable stock has cooled, use a funnel and place the stock in mason jars until ready to use.  The vegetable stock should keep for 5 days in the refrigerator or up to one year in the freezer.

Have you ever made vegetable stock from scratch before?  Do you make it differently?

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  1. Christina D. Davis says

    I make stock with all the odds and ends from preparing vegetables; carrot ends, onion peels and ends, celery ‘butts’, potato peels… Also, if I only have a few of those on hand, I boil and strain them, then freeze the stock. When I have more scraps, I throw the stock “ice cube” in the pot and boil and strain again.

    • Lissa says

      I do the same thing. I keep a gallon bag in the freezer and add carrot, onion, and garlic peels/ends and celery centers/leaves/ends to it. The random sweet potato peel, leek end, and mushroom. When the bag is full, I dump it frozen in a pot, fill with water, and boil/simmer for a couple hours. Strain and then if not using right away, I freeze it in muffin tins. I pop the “cubes” out and store in another gallon ziplock. Then I can just pull out as many cubes as I need for whatever recipe I am making.

      • jess h says

        You can use Garlic peels and carrot peels? I’ve saved the scraps before, but never thought to save the peels!!! And i do the gallon bag in the freezer too.

  2. says

    Do you really mean 14 QUARTS of water? Did you intend to write CUPS? I’m just thinking that that’s a huge pot you have to hold almost 4 gallons of water.

    Sounds yummy though! I make chicken stock all the time, but should really make more veggie stock.

  3. Annabel Lee says

    I make vegetable stock by boiling up some water and adding a Telma brand vegetable boullion cube into it. Easy. Don’t use stock much, that I choose to make the effort and give up freezer space. My vegetable scraps go into the compost.

  4. Deb Miller says

    I make my own chicken stock. I have not tried the veggie stock yet. This recipe looks great. I will be giving it a shot. I much rather make what I use than get the cubes, powders etc. at the store that has all kinds of junk in them we don’t need.

  5. Susie says

    Like others here, I use the gallon freezer bag method. I have 2 bags going at any one time: one for chicken stock, one for veggie (my daughter is vegan). I love putting onion peels in my stock, esp the chicken stock – gives it a nice golden yellow color. Garlic skins & ends, ends from carrot, celery, zucchini, yellow squash, broccoli, mushroom stems or trimmings, scallion ends, just about anything. I dump the whole frozen glob into a pot, cover with water, & boil to death. I chill the chicken stock to skim the fat off, then I bag either kind of stock in 2 cup ziplocks. The leftover veggies go into the compost. Chicken stock dregs go in the garbage. I recommend doing it the day/night before garbage pick-up. :)

  6. Rosaleen says

    It has been a while, but I, too, froze peelings, ends, etc., of vegetables to use in stocks. +1 for the onion peels providing color. (Didn’t our forebears use them for yellow dye?) Consider popping the frozen items into a cold crock pot and letting it do its thing overnight or longer.

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