Homemade Vegetable Stock (Salt-Free)
 Recipe){kind=link}
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
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
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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.
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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.
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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.
Member Ratings For This Recipe
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DIANAPHOENIX
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MCMLXIV
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
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SUNSHINE65
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WOOFGANG
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
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CUPCAKELADY2
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
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SEAWAVE
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MDTWEETY
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SIRYN511
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PANDADOT
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
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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
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CJYOUCANDOIT
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GOALMOTO
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KMFSSC2010
For those of you that use the ends of your veggies...how much do you use? Does it take alot to get good flavor? Just wondering how much I should save before I make this stock? I would try using fresh ingredients but we are a one income family at the moment so saving is a must any advice is great! - 9/27/12
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GRANNYSUSAN
Seems to me it would be better to use far less water to start with to end up with a concentrated, more easily stored, greener energywise, stock.
As an aside, Zoe Mulford, in her CD, Roadside Saints, has a jaunty song about when she knows it's time to make stock. Good for kitchen sing along. - 11/13/11
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LEANJEAN6
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TRICIAN13
Good recipe! Homemade stocks/broth are perfect for lowering sodium and fat; easy to keep on hand and so useful. Use instead of oil for stir-fry or saute. Use to cook veggies, sauces, pasta, rice, etc. instead of water for a subtle flavor and more nutrition. Great base for soups/sauces of all kinds. - 11/13/10
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CD6495057
I also save all my peelings and ends and scraps of vegetables in a gallon zip lock bag in my freezer and when it's full I cook it up for vegetable broth. I got the recipe from recipe Zaar (Now Food.com) It is called rich vegetable stock. since you are just using scraps it truly is almost free . - 11/13/10
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