SparkPeople Advertisers Keep the Site Free

4.4 of 5 (35)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 17.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.4 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Homemade Vegetable Stock (Salt-Free) calories by ingredient
Report Inappropriate Recipe

Homemade Vegetable Stock (Salt-Free)

Submitted by: CHEF_MEG
Homemade Vegetable Stock (Salt-Free)

Introduction

Making homemade stock is so easy! It's a third the price of buying it in stores.
Making homemade stock is so easy! It's a third the price of buying it in stores.

Number of Servings: 16

Ingredients

    2 T olive oil
    2 leeks, white and light green part only, sliced
    3 carrots, peeled and diced
    3 ribs celery, diced
    1 pint mushrooms, sliced or quartered
    1 onion, diced
    1/2 t black peppercorns
    1/2 t thyme, dried, or 2 springs fresh
    6 parsley stems

Directions

Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.
..
Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.
Makes one gallon; used as 1 cup per serving.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 40 of 42 people found this review helpful
    I save veggie cuttings I would normally throw away, and when I have a big ziploc bag full, boil them all up for a broth. It changes, but the result is great for adding another dimension to soups and stews. And, it's free. - 11/13/10

    Was this review helpful?   yes  No

  • Very Good
    26 of 27 people found this review helpful
    I'll stick with my cheaper approach-- freezing all unused scraps (peels, celery leaves, extra herbs/stems, squash innards, outer onion layers... When ready, cover w/ water & simmer. Re limited freezer space-- pour 1 cup portions into zip lock bags, label and freeze lying flat so you can store a lot. - 4/12/11

    Was this review helpful?   yes  No


  • 20 of 20 people found this review helpful
    To PinkRoses48: Sweating is a classical technique of cooking food over low heat in a little fat, generally in a covered pan. It is most often done with vegetables, and the point is that they soften and cook in their own juices without browning. You can also sweat vegetables in the oven. - 11/13/10

    Was this review helpful?   yes  No


  • 13 of 13 people found this review helpful
    I also uses my leftovers. I wash the veggies very well and put everything I don't use (everything) into a freezer container and store until I have enough to make soup stock. Usually the only thing I will add to my frozen stems/stalks/roots etc. is an onion (skin and all) and garlic clove. - 12/14/11

    Was this review helpful?   yes  No


  • 11 of 11 people found this review helpful
    This broth is very flavorfull, will make it again for sure. Another thing I do..when cooking veggies for a meal, i.e. carrots, squash, turnip etc., I pour the veg water into containers and when I get several in the freezer I put them all together in a large pot and add water and flavorings. - 11/13/10

    Was this review helpful?   yes  No

  • Incredible!
    9 of 9 people found this review helpful
    I love having homemade stock on hand. I freeze it in 3-cup containers for soups, in ice cube trays for stir fries. I ensure I add no sodium at all, as I'm on a low sodium diet, so this particular recipe is great! - 11/13/10

    Was this review helpful?   yes  No


  • 7 of 14 people found this review helpful
    $1.90 really? The problem is, usually you can't just buy 3 ribs of celery or 2 sprigs of thyme or 2 T of olive oil (if you don't already have it at home). So you have to buy the entire package and that is way more than $1.90. - 11/13/10

    Was this review helpful?   yes  No

  • Incredible!
    6 of 8 people found this review helpful
    She isn't saying that the whole recipe costs $1.90 she is saying that each serving that you use will come out to about $1.90 which is cheaper that what a serving of commercially made stock costs. - 11/15/10

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    The cheapest way to make vegetable stock is to save the "scraps" (onion, carrot and potato peels, celery and leek ends, etc.) and make the broth out of those. We keep a gallon ziploc in the freezer full of scraps - when it's full, time to make stock! I add garlic and a little soy sauce to mine. - 6/2/12

    Was this review helpful?   yes  No


  • 4 of 7 people found this review helpful
    this looks very good...don't see any sodium in there...but 1.90?! A pint of mushrooms costs more than that in my area!!!! Fresh thyme is pricey too, no place to grow, no windowsills etc....can it be frozen? I will sure try this even tho it is no where near 1.90! - 11/13/10

    Was this review helpful?   yes  No

  • Very Good
    3 of 5 people found this review helpful
    This looks too easy not to try. Thanks for the receipe. I always have these ingredients on hand so I will be making this soon. My brother will be happy as he is a vegetarian and he will use this to make some of his own meals. - 11/13/10

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    I also freeze stock in a muffin tin- you get approx 2/3 c of stock per and it's handy when you want to add flavor to rice, quinoa, or other cooked grains. - 8/11/12

    Was this review helpful?   yes  No

  • Very Good
    2 of 3 people found this review helpful
    And... you already have cooked veggies for your soup! - 11/13/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Who knew all it takes is some fresh produce, SCRUBBED WELL, and a freezer bag. You're fixed for some yummy, nutritious veggie meals. - 4/20/12

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I always save my water I boil potatoes in for soup/stews.
    - 4/20/12

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    no carrots? weird. - 2/22/12

    Was this review helpful?   yes  No


  • 1 of 3 people found this review helpful
    I had no idea you could make vegetable stock.. Wow - 1/8/12

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    I've been making my own stock for years. It's even cheaper if you save veggie trimmings, the water you cook them in etc. - 12/21/11

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    I chopped up my onions, celery and peppers in advance and freeze them. I am going to try Dianaphoenix solution - 11/9/11

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    my only problem with this recipe is that the leeks and the mushrooms alone were$6.00 not1.90 however a great stock nontheless - 11/16/10

    Was this review helpful?   yes  No
  • I must add the amount of water used over a gallon. Then you say REDUCE. It seems to me if you are going to freeze it concentrated. Do not waste power reducing. Add less water in the first place. I never use mushrooms for stock-too expensive to throw away. Better idea is use stems, enjoy the caps!!! - 12/20/13

    Was this review helpful?   yes  No
  • What I like about this recipe is that certain flavors have been paired to make a unique, salt-free, flavorful, homemade broth. I love that! I can put all my saved scraps in a pot and make my own, too, but I love that this cook has taken time to create a special flavor! - 9/23/13

    Was this review helpful?   yes  No
  • This turned out very well. I used some last night for my rice and have frozen the rest for other use. Thank you for the great recipe. I can see it has a lot of flexibility. - 3/6/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    can other veggies be added too.? - 10/30/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    maybe its a stupid question but i dont really have room to freeze anything so how long will it keep in the fridge? - 9/27/12

    Was this review helpful?   yes  No