Homemade Vegetable Stock (Salt-Free)

Homemade Vegetable Stock (Salt-Free)

4.3 of 5 (46)
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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
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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


    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


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.

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Member Ratings For This Recipe

  • 44 of 46 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

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  • Very Good
    29 of 30 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

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  • 22 of 22 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

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  • 16 of 16 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

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  • 14 of 14 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

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