How to Make Home~Made Vegetable Stock

It is actually a really simple procedure which results in having your own great tasting, NO sodium stock on hand in the freezer to be used in soups, stews, risottos, fish/seafood dishes, etc.

I like to make my home-made stock right before grocery day.  I take all those odds and ends of veggies in the fridge that have been sitting around a day or two too long…you know, those carrots that look dried up, or the celery that is going limp, onions, radishes, even the peppers (any kind) that are now getting shriveled and wrinkly, or a smattering of broccoli, not too much though.  Just don’t throw any potatoes in as they are too starchy for stock making.

Get a large cookie sheet and cover with foil, then spray with spray Cooking Spray.  Spread all your veggies onto the cookie sheet like so….


Then roast in the oven at 375°F for about 30-40 minutes. So they look like this (below)


Remove them from the cookie sheet and place them all in a large stock pot.


Add 10 cups water and bring to a boil.  Simmer, covered, for about an hour.  Let cool.

Strain through cheesecloth.  If you have a composter, toss your spent veggies there instead of the garbage pail.


*Optional Step ~ put the stock back in the pot.  Reduce the stock to intensify the flavour by simmering uncovered over medium-low heat for about 30 minutes.  Let cool again.


I use small Ziploc® bags and pour 2 cups into each one.  Zip them closed, lay them down on a cookie sheet and freeze.  Then stack in the freezer.

Whenever you need some veggie stock, take one out of the freezer, place it in a bowl, open the baggie and zap in the microwave until it starts to melt.  Then use in whatever recipe calls for Veggie Stock.

Simple. Tasty.  Good for You Goodness.

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