Best Homemade Vegetable Stock Recipes

HOMEMADE VEGETABLE BROTH / STOCK (LOW SODIUM)

Steps:

• 1. Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
• 2. Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
• 3. Chop off ends of garlic. Add to pot, peel and all.
• 4. Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
• 5. Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
• 6. Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
• 7. Strain away the vegetables, leaving a clean broth behind.

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.

HOMEMADE VEGETABLE STOCK RECIPE BY TASTY

Steps:

• Reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.) Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months. You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
• Keep adding scraps until the storage container is full.
• Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
• Bring water to a boil and then let it simmer for 30 minutes.
• Using a sieve, strain the stock to remove the solids. Let stock cool completely.
• Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
• Enjoy!