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A jar of vegetable stock with vegetables in the background

The Best Vegetable Stock

Print Recipe
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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
Calories 192
Author Janette

Ingredients

  • 16 cups (8 pints) water
  • 1 pound (453 grams) cherry tomatoes
  • 8 ounces (228 grams) mushrooms I use cremini, regular button mushrooms can be used
  • 1 pound (453 grams)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 handfull fresh parsley
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 teaspoon salt

Instructions

  • In a large saucepan or stock pot, add all the ingredients.
  • Bring to a boil.
  • Simmer for 1 hour.
  • 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.

Notes

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

Nutrition

Calories: 192kcal | Carbohydrates: 44g | Protein: 6g | Sodium: 750mg | Fiber: 12g | Sugar: 16g