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Vegetable Stock

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5 from 3 reviews

Easy vegetable soup stock. The perfect foundation for super flavorful soups and stews. Plus this homemade soup stock has far lower sodium than the store-bought variety and it’s way more affordable.

  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 7 cups 1x
  • Category: Soup
  • Diet: Vegan

Ingredients

Scale
  • 8 cups of water
  • 1 onion (red or yellow), roughly chopped
  • 1 carrot, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 lemon peel (leftover from a juiced lemon)
  • 2 bay leaves
  • 1/4 teaspoon of dried thyme
  • 1/2 teaspoon of ground fennel
  • 1/4 teaspoon of fenugreek seeds
  • 1/4 teaspoon of whole black peppercorns
  • 1/2 teaspoon of salt

Instructions

  1. Add all ingredients to a large stockpot. Kick the heat up to high and cover the stockpot with a lid.
  2. Once the water reaches a rapid boil turn the heat down to medium-high and cook for about 45 minutes.
  3. Pour stock through a strainer to remove veggies and herbs. There you have it vegetable stock!

Notes

Stock with keep in the refrigerator for up to 6 days. Can be frozen for up to 3 months.

Find it online: https://www.bowlofyum.com/2020/09/vegetable-stock/

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