How to Make Vegetable Stock

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This flavorful vegetable stock recipe combines the vibrant tastes and aromas of onions, carrots, garlic, tomatoes, bell peppers, and other fresh herbs.

Enhanced with the perfect blend of aromatic spices and herbs, this vegetable stock is a must-try.

Serve it as the perfect base for soups, stews, sauces, and gravies, elevating each dish’s savory depth and complexity.

Here’s an easy guide on how to make vegetable stock at home.

Why Make Vegetable Stock

Vegetable stock is a wonderful base for a number of recipes. Here are just a few reasons to make and use vegetable stock:

• As a flavorful base for a variety of soups, including vegetable, minestrone, or light vermicelli soup.
• Ideal for stewing meat and bean dishes, infusing them with rich flavor.
• For crafting delicious sauces and gravies that will impress any palate.
• Perfect for adding depth to risottos, enhancing their creamy texture and taste.

Vegetable Stock Ingredients

You’ll need the usual array of seasonal vegetables and fresh herbs for the recipe. You can change the proportions and composition of ingredients depending on your preferences.

• 1 white onion
• 1 medium carrot
• 1 patisson or 1/2 zucchini
• 2-3 tomatoes
• 1 bell pepper
• 1 tbsp. mushroom powder
• 1-2 bay leaves
• 4-5 sprigs dried thyme
• 3 allspice
• 1 1/2 с. l. olive oil
• 1/2 bunch of parsley
• 1/4 chili
• 1-2 tsp. dried celery
• 2 cloves of garlic
• 6 green beans
• 1 pinch of black pepper
• Salt to taste
• Water (enough to cover the vegetables)

Vegetable Stock Instructions

1. Begin by slicing the patisson into plates, peeling and chopping the bell peppers, and then cutting the string beans and garlic cloves in half.

1. Grate the peeled carrots and chop the white onion.
2. In a heavy-bottomed saucepan, heat olive oil over medium heat. Fry the onion and carrots until lightly golden.

1. Add the prepared patissons, bell peppers, garlic, and beans to the saucepan. Sauté the vegetables for about 5 minutes, stirring constantly.

1. Mix in the mushroom powder, ensuring it evenly coats the vegetables.
2. Pour enough hot water into the pot to completely cover the vegetables. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

1. Add the tomatoes and continue to cook for an additional 25 minutes.
2. Towards the end of cooking, add bay leaves, parsley, thyme sprigs, and oregano pepper.

1. Remove the pot from the heat, cover, and let the broth infuse for 30 minutes.
2. Once infused, remove the vegetables and strain the broth. Adjust the seasoning with salt and add black pepper to taste.

Now the broth is ready to be served.

How to Store Vegetable Broth

Allow the vegetable broth to cool to room temperature before transferring it to storage containers.

Use airtight containers made of glass, plastic, or stainless steel. Mason jars or freezer-safe plastic containers are suitable options.

If you don’t plan to use the broth immediately, store it in the refrigerator for up to 3-4 days. For longer storage, freeze it.

For ease of use, divide the broth into smaller containers before freezing. This allows you to thaw only the amount needed for a recipe without defrosting the entire batch.

Leave some space at the top of the containers for expansion during freezing.

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