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5 from 1 vote

Vegetable Stock From Scratch

Don't throw away those past their prime or leftover veggies, get more mileage out of them by making your own Vegetable Stock from scratch!
Author Tracy


  • 10 cups of water
  • Whatever veggies you have - Best: carrots celery, leeks, onions, garlic, mushrooms, radish / beet tops, root vegetables (turnips, rutabagas, radishes).
  • 1 - 2 tablespoons of salt less for lower sodium stock


  • In a large stock pot add all your veggies, 10 cups of water, and salt.
  • Bring pot to a boil and cook for 15 minutes then lower to medium low and simmer for at least an hour - more if you have the time. The longer it simmers the more flavor you'll develop.
  • Store in an airtight container in the fridge for about 2 weeks on the freezer for 1 month. Or it can be canned by only by using