Vegetable stock (broth) is one of the easiest things to make at home! Use it in all your favorite recipes calling for broth.
Prep Time10 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 12
Ingredients
4carrots
2ribscelery
2onions
1bulbgarlic
2bay leaves
handfulfresh parsley
3sprigsfresh thyme
2teaspoonsfine sea salt
1teaspoonblack peppercorns
Water
Instructions
Wash and roughly chop vegetables (no need to peel). Add to a large stockpot. Add enough water to cover vegetables, about 1 quart per pound of vegetable.
Set over high heat and bring to a boil. This can take as long as 20 minutes, depending on how much broth you are making and your stove efficiency.
Once boiling, reduce heat to low, cover, and simmer for 1 hour.
After 1 hour, turn off heat and let cool slightly. Strain stock into containers, or strain into a large bowl and portion from there.
Let cool to room temperature, then store in the refrigerator for up to 4 days or freezer for 6 months, until ready to use.
Notes
If freezing, make sure to leave 2 inches of headspace in containers to allow for expansion and prevent containers from cracking.