Easy and Basic Homemade Vegetable Stock


A simple recipe for homemade  vegetable broth or stock using left over vegetables scraps of onions, celery and carrots from your fridge
This is one thing that annoys me every time I buy it. Why do I really buy vegetable broth from the store when making it is extremely easy? I honestly need to do this more often than always buying a box of the premade ones and still having to make adjustments to the food I use it in. And the great thing about making my own is that I am able to control the flavor and the level of salt in the broth. 
If you have never made your own vegetable broth before you need to start now.

If you make chicken broth then you know that tedious task of skimming off the fat residue that has to be done. That doesn't have to be done with vegetable broth. It also does not have to sit on the stove for any long period.

Not much ingredients have to be used, but you can use whatever scraps you have laying around in your freezer (if you do a scrap bag). My main vegetable broth vegetables  are onions, carrots, and celery.

A simple recipe for homemade  vegetable broth or stock using left over vegetables scraps of onions, celery and carrots from your fridge

I will also add garlic, french thyme, thyme. I have seen additions of leeks, shallots, and sage.

I do suggest to stay away from adding bell peppers. I tried that one time and the broth was very acidic. Cabbage also made the taste of the broth a bit off. So I would not be adding those anytime again.

A simple recipe for homemade  vegetable broth or stock using left over vegetables scraps of onions, celery and carrots from your fridge

Give your veggies a good chop. Not too small that it disintegrates in the water but small enough that during boil it emits flavors.

We then dump everything into the water and leave it to boil for about 20 - 30 minutes. Then I strain the liquid from the vegetables.

A simple recipe for homemade  vegetable broth or stock using left over vegetables scraps of onions, celery and carrots from your fridge

I don't really like to season this (which is why it's a stock and not a broth) because I'm never sure what I'm going to use it for. I always prefer to season up when I'm actually making the dish

Making this broth takes less time than driving out to the store to buy a box of premade stock.

Things I've learned while making stock:

  • I can save scraps of vegetables I use in the week to make broth at the end
  • Adding more water makes the broth less concentrated
  • Leaving the vegetables to boil for too long takes away the flavor of the vegetables
  • Large batches can be frozen to be used at later dates. It's good to know the amounts of the frozen batches to be used in recipes. (I freeze in 1 cup batches for better use)

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