Homemade Vegetable Stock (Salt-Free)

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
2 T olive oil2 leeks, white and light green part only, sliced3 carrots, peeled and diced3 ribs celery, diced1 pint mushrooms, sliced or quartered1 onion, diced1/2 t black peppercorns1/2 t thyme, dried, or 2 springs fresh6 parsley stems
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.

Servings Per Recipe: 16
Nutritional Info 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

Member Reviews
    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
    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
    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
    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
    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
    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
    $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
  • SIRYN511
    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
    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
    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
    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
  • DBH222
    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
    And... you already have cooked veggies for your soup! - 11/13/10
    I also save all my veggie trimmings and freeze. I also take chicken and make my own chicken stock. That way I know I do not have only the sodium that is in the chicken itself. I also freeze the chicken broth for making soups and other dishes. - 11/22/15
    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
  • ONE6OH
    Great Idea. Never occured to me to make stock. Will make and freeze before holidays. - 8/25/12
    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
    I always save my water I boil potatoes in for soup/stews.
    - 4/20/12
    no carrots? weird. - 2/22/12
    I had no idea you could make vegetable stock.. Wow - 1/8/12
    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
    I chopped up my onions, celery and peppers in advance and freeze them. I am going to try Dianaphoenix solution - 11/9/11
  • MSJAMS42
    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
    this is great - 12/2/18
    great taste - 11/27/18