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Vegetable Stock Recipe

This easy vegetable stock recipe is the perfect addition to any kitchen. Relying on vegetable scraps plus a few extras, it costs next to nothing and also saves on extra packaging and food waste, too!

Course Main Course
Cuisine American
Keyword easy vegetable stock, homemade vegetable stock, stock, vegetable stock, vegetable stock recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 cups
Author Lauren McNeill


  • 8 cups vegetable scraps
  • 12 cups water
  • 4 cloves garlic with peel
  • 3 bay leaves
  • 1 tbsp dried parsley
  • salt to taste (I usually do ~1-2 tsp)
  • pepper to taste (I usually do ~2 tsp)


  1. Accumulate vegetable scraps in a large freezer bag or container in the freezer until you have enough to make stock.

  2. Add frozen vegetable scraps to a large pot with all remaining ingredients.

  3. Bring to a boil, then cover and reduce to a low simmer for 3-4 hours.

  4. When finished, strain scraps from the stock using a collander.

  5. Portion stock into large mason jars or containers to use in soups, stews or pastas. Enjoy!

Recipe Notes

Stock can be stored in the freezer for 1+ months.