Homemade Vegetable Stock

Homemade vegetable stock

I find that store bought vegetable stocks are often too salty or not the best flavor. I like to make my own stock in large batches to use in my recipes. You can either freeze it or if you have a pressure canner, can it in mason jars. While it takes some dedication and extra effort, I thick it's absolutely worth it! Some soups are defined by its stock and second grade stock just ruins it. Try it sometime!


All Ingredients

3 (680g) leek
1 lb (453g) carrot
4 (680g) onion, medium
1 (228g) fennel bulb, small
3 (1g) bay leaf
2 sprigs (1g) thyme
½ bunch (50g) parsley
4 quarts (3785g) water


  1. Cut the green tops off each leek and set aside. Thinly slice the white parts of the leeks and wash. 1 minute
  2. Cut the carrots into small bite sized pieces. 1 minute
  3. Thinly slice the onions and fennel into strips. 1 minute
  4. Wash the green leek tops and tie with the parsley bunch with butcher yarn. 1 minute
  5. Combine all the ingredients to into a stock pot, cover, and bring to a boil. 10 minutes
  6. Simmer for about 1 hour. about 1 hour
  7. Once the stock is ready, strain the liquid from the vegetables. You can discard the vegetables, but I like to freeze them for other recipes. 1 minute
  8. You can refrigerate, freeze, or can the stock for use later. If you do can, be sure to use a pressure canner, since vegetable stock is a low-acid food, which needs to be cooked at 240F for a specific amount of time to kill off all pathogens.
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