Basic Vegetable Stock

Skill Level
Preparation Time 10 minutes Total Time 55 minutes
Servings 12 cups Cost Per Serving $0.33
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6Carrots, peeled and roughly chopped
6Stalks of Celery, roughly chopped
3Medium Onions, roughly chopped
6 sprigsParsley
2Bay Leaves
1 tspBlack Peppercorns (whole)
1 tspThyme (dried)
1 tspCanola or Grape Seed Oil
1 tspSea Salt
4 LWater


  1. ​In a large soup pot over medium heat add oil. Once hot enough (oil will begin to ripple) add carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, thyme and salt. Stir well.
  2. Sauté for about 5 minutes until some browning (caramelization) occurs.
  3. Cover with enough water to fill the pot about ¾ full. Bring to a boil over high heat. Reduce heat to low and simmer gently for about 45 minutes to an hour.
  4. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 3 months.


  • ​Making your own vegetable stock is a great way to control the amount of sodium in your cooking.
  • The vitamins and minerals in the vegetables will infuse into your stock for added health benefits. One of these minerals is potassium, which helps regulate blood pressure. Try using a range of vegetables in your stock, like fennel tops, leeks and asparagus peelings, to get the benefits of a variety of vitamins and minerals.
  • Mushrooms contain starches called beta-glucans. Beta-glucans are believed to stimulate the immune system and activate cancer-fighting cells in the body, such as T-cells and natural killer cells. Try adding some dried mushrooms to your stock to boost both the flavour and health benefits.