There is nothing better than homemade stock/broth and this is The Best Vegetable Stock is no exception. Vegetables like carrots, parsnips, mushrooms, onions, celery, herbs and more bring so much flavor to this stock.

A pitcher and a jar of vegetable stock

I love my homemade stocks and broths and I mostly cook with chicken stock because it adds so much flavor to dishes. I’ve been getting some requests for vegetarian versions of some of my dishes and sometimes it’s just a matter of swapping chicken stock for vegetable. 

Vegetable Stock vs Vegetable Broth

The simple answer is (and this is the same with chicken/bone broth and stock. Stock is cooked longer than broth which ensures a deeper, flavorful stock.

Unlike chicken stock, vegetables stock needs a lot of help to get flavor. This might seem like there are some odd addition of vegetables that are not normally found in the making of other stocks, like tomatoes, they add sweetness, as does the parsnips and the mushrooms give it richness.  

A tray of all the vegetables needed for vegetable stock

As I’m typing this, my pot of vegetables just came up to a boil and it already smells amazing. So let’s get to the recipe.

A large pan of vegetables bubbling to make the vegetable stock

This  stock is perfect for all vegan and vegetarian dishes like  Vegetarian Chinese Hot and Sour Soup  (picture below) and Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta, plus more recipe suggestions below.

If you’ve tried The Best Vegetable Stock or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

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Yield: 4 -6

The Best Vegetable Stock

A jar of vegetable stock with vegetables in the background

Vegetables like carrots, parsnips, mushrooms, onions, celery, herbs and more bring so much flavor to this stock, it's good enough to  drink it on its own.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 16 cups water
  • 1 pound cherry tomatoes
  • 8 ounces mushrooms, I used cremini, regular button mushrooms can be used
  • 1 pound carrots, large diced
  • 3 large parsnips, large diced
  • 1 large onion, halved
  • 1 head celery, including leaves, large diced
  • 1 whole garlic bulb, cut in half
  • 1 oz fresh parsley
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 teaspoon salt


  1. In a large saucepan or stock pot, add all the ingredients.
  2. Bring to a boil.
  3. Simmer for 1 hour.
  4. Allow to cool and transfer to jars or containers. I like to pass the liquid through a sieve so you get a nice clear liquid.


*The stock will keep in the fridge for 1 week or in the freezer for 3 months.

Nutrition Information



Amount Per Serving Calories 192Sodium 750mgCarbohydrates 44gFiber 12gSugar 16gProtein 6g