Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.This Homemade Vegetable Stock is easy to make, nutritious, and so much better than store-bought! Make it with vegetable scraps to minimize waste, or use fresh vegetables — both make delicious homemade broth, perfect for soups, stews, and savory recipes.

Table of ContentsWhat Is the Difference Between Broth and Stock?IngredientsUsing Fresh VegetablesHow to Make Vegetable StockRecipe Pro-Tips How to Store Veggie ScrapsFlavor Boosters & Recipe VariationsStorage DirectionsFrequently Asked QuestionsCozy Vegan Soup RecipesVegetable Stock Recipe If you haven’t been making homemade vegetable stock or broth, now is the time to start! There’s so much to love about it: it’s easy, nutritious, practically free (if using food scraps), and worlds better than store-bought.Even though we compost, I always look for new and exciting ways to utilize my food scraps.This recipe is one of my go-to ways to give them a second life! I keep a food storage container in my freezer and add scraps as I cook throughout the week.

When that container gets full, I make stock with it.It’s really that simple! Boil, strain, and done.For those times that we want or need stock but don’t have scraps, I’ve also included directions for making vegetable stock with fresh veggies.

Double the recipe and freeze the extra to enjoy later, or see my recipe variations section to make this recipe

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