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Vegetable Stock. - harvestandnourish.com

Homemade Vegetable Stock

A homemade vegetable stock made with carrots, onions, celery, lots of garlic and fresh herbs. Ready in about an hour, this recipe will give you 3 quarts (about 3 litres) of stock that you can use right away or freeze for future use!
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Prep Time:10 minutes
Cook Time:45 minutes
Total Time:1 hour
Keyword: vegetable stock, vegetarian
Servings: 3 quarts or 12 cups (about 3 litres)

Equipment

Ingredients

  • 1 medium yellow onion quartered
  • 2 large carrots (or equivalent)
  • 2 celery stalks, cut into thirds
  • 1 large leek, white and light green parts only, halved through the stem
  • 1 head garlic sliced in half crosswise
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 sprigs fresh tarragon optional
  • 1 bay leaf
  • ½ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3 quarts (12 cups) cold water
US Customary - Metric

Instructions

  • Add all ingredients to a large Dutch oven or soup pot. Bring to a boil, then turn down heat to medium-low and let simmer for 45 minutes.
  • Remove from heat and strain into another pot or large bowl, then transfer stock to deli quart containers. Make sure to leave a good inch or so between the stock and the lid so there’s room for the stock to expand as it freezes. Alternatively, freeze the stock in airtight freezer bags that lie flat or use your preferred plastic free alternative.

Notes

Storage: Vegetable stock will keep well in the fridge for 1-2 weeks or frozen for up to 6 months.