Homemade Vegetable Stock Recipe

Cheaper Than Store-Bought

What do you do when you have a bunch of vegetables rolling around in your fridge and you're not sure what to do with them? Why not make vegetable stock to use in place of chicken stock in sauces, soups, and stews?  Not only is it really easy, but also a great way to use up leftover veggies and save yourself some money on your grocery bill. This recipe makes up a whopping 20 cups or so, which will be enough for you to make several batches of soup. 


1 yellow onion, chopped
2 leeks, dark green parts, only
1 garlic bulb, separated but unpeeled
4 carrots, peeled and chopped
4 celery sticks, chopped
1 or 2 apples, quartered
4 bay leaves
1 tbsp whole black peppercorns
1 tbsp whole coriander seeds
1 tbsp coarse salt
few sprigs of fresh thyme, parsley, sage, and rosemary (or a combination of)
20 cups cold water

  With the flat side of a knife, squash each of the unpeeled garlic cloves.  Heat up a little olive oil in the bottom of your stock pot, then toss in the chopped onion, leek, carrots, and celery and sauté them up for about 5 minutes, stirring, over medium heat.  Add all the rest of the ingredients and bring the stock to a boil, then turn the heat down to a simmer and keep it bubbling lightly on the stove for 45 minutes.

  Allow to cool, then strain the stock and store either in your fridge or freeze for future use.

Makes 20 cups

Adapted from Rebar

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom