Go Back
+ servings

Vegetable Stock

Chef Norbert
Once you cook your own vegetable broth, you'll never get the store-bought kind again! It's so easy, and flavorful, perfect for making soups, sauces, and more.
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Stocks
Cuisine French
Servings 8 cups
Calories 27 kcal

Recommended Equipment

1 Dutch Oven
1 Chef's Knife
1 Cutting Board
1 9 " Fine Mesh Strainer


  • 1 tbsp extra virgin olive oil
  • 2 each onion peeled chopped
  • 3 each celery stalks chopped
  • 10 each mushroom button cut in quarters
  • 1 each leek chopped
  • 3 cup carrots chopped
  • 1 each parsnip chopped
  • 3 each garlic glove peeled
  • 10 each parsley sprigs
  • 10 each peppercorn black
  • 4 each thyme sprigs fresh
  • 1 each rosemary sprig fresh
  • 2 quarts water cold


Sweat the chopped vegetables

  • Heat olive oil over medium heat in a Dutch oven. Combine all ingredients in a stockpot, sweat vegetables over gentle heat to soften the vegetables, and gently draw out their flavors. Do not caramelize the vegetables, you want a white stock.
    1 tbsp extra virgin olive oil, 2 each onion peeled, 3 each celery stalks, 10 each mushroom button, 1 each leek, 3 cup carrots, 1 each parsnip, 3 each garlic glove, 10 each parsley sprigs

Add water and spices

  • Bring to a quick boil, reduce heat, add spices and simmer for about 1.5 hours, skimming any foam that develops. As the stock simmers add water as needed., you want to maintain a water level of 2 quarts
    10 each peppercorn, 4 each thyme sprigs, 1 each rosemary sprig, 2 quarts water
  • Strain through a fine-meshed strainer discard solids or cheesecloth
  • Let cool completely, then cover and chill.

Chef Notes

DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or as with all other stocks I sometimes reduce stock pour it into ice cube trays, and freeze. Once they are frozen, shake them out from the tray and place them in a Ziploc bag, and freeze.


Serving: 1cup | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Better for you, Stock
Tried this recipe?Let us know how it was!