Best Homemade Vegetable Stock Ever Recipes

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

BEST HOMEMADE VEGETABLE STOCK EVER!

Steps:

• Rough chop all the veggies and put them in a LARGE (at least 16 quart) stock pot [affiliate link]. If your stock pot is smaller, cut this recipe in half. If half the recipe won't fit in your current stock pot, you need to invest in a great stock pot as an essential kitchen tool. I use mine, at least once a week and often, even more. It's a great item to add to your Christmas or birthday wish list if you don't have the cash to invest, right away. But get a good one. Something solid. Mine are hard core, heavy duty stainless steel and will literally be passed down to my kids and probably my grandkids, even with all the use they get. I have a *16 quart and a *12 quart that I purchased in 2003. They're still going strong!
• Add the canned tomatoes, salt, pepper, garlic, bay leaves and other herbs.
• Pour 24 cups (6 quarts) of water over everything. Veggies will be showing above the water and that's fine. As this cooks, the veggies will cook down and shrivel as they release their own liquid. You don't need everything submerged right now.
• DON'T ADD the yeast or vinegar until the end, after the broth has been strained.
• Turn the heat on high to get the water to come to a boil.
• Once it's boiling, reduce it to medium-low (On my stove, that's 4 out of 10.) You don't want it to stay at a hard boil, just to continue to bubble and simmer. Now, go about your business and enjoy your day. Your house is going to start smelling like someone's Grandma invaded and is cooking you a sumptuous meal from the "old country". The aroma will be intoxicating! Enjoy!
• If you pass the kitchen through the day, check your water level. You're going to allow this to simmer a minimum of 8 hours, so starting first thing in the morning is a good plan. Try and keep the water level about at the same level as when you first began. It will definitely drop some over time. So, if you're passing and it seems a little low, you can add some more water. I added an additional 5 cups of water about 4 hours in.
• Stir the nutritional yeast and apple cider vinegar into your strained stock.
• Taste the stock and additional salt if it's needed.
• Transfer to containers for the fridge or freezer. The stock will be good in the fridge for about a week and up to six months in the freezer.

VEGETABLE STOCK

Steps:

• Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, garlic, and peppercorns; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
• Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, 1 hour.
• Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers.

VEGETABLE STOCK

Steps:

• Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

HOMEMADE VEGETABLE STOCK

Steps:

• In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
• Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
• Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.

VEGETABLE STOCK

Steps:

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.