. How to Make Vegetable Stock Seriously Soupy

Wednesday, August 25, 2010

How to Make Vegetable Stock

Medley of veggies cut up for stock - Seriously Soupy
Veggies in water - Seriously Soupy
As I mentioned in my recent ode to fresh herbs post, bouillon and store-bought stock used to be the norm here on Seriously Soupy, but fellow soup lover, I didn't realize how easy it is to actually make your own stock. Silly, I know, especially since all you need to make stock is a medley of veggies, water and a container. For this simple veggie stock recipe, I used a massive stalk of scallions (see picture!) and carrots (also massive) from my local farmers market, an oldish head of broccoli, onions, zucchini, dill, potatoes, salt and pepper -- that's it! After only two-three hours of cooking, I had eight cups of veggie stock that I will be using for two different soups this week (check out the first soup recipe on Friday). Another cool thing about stock is that you can add any combination of veggies and their bits and pieces -- ends, roots, whatever. The more, the better, and trust me, your soup never tasted and looked so good!

Now, those are some nice-looking scallions!

Finished broth - Seriously Soupy
That's me, Seriously Soupy Serena, straining veggies from the broth
See- a better look!
What to do with these veggies? More soup perhaps?
Note: Since this a hodge, podge of veggies, the ingredients and portions are estimates. As with all soups, use your discretion and taste as you go to determine the right balance of ingredients.

Vegetable Stock Recipe
(Printable Recipe)
8-10 cups of water, approx.
Bunch of dill
3-5 stalks of scallions, chopped up
1/2 red onion, chopped up
cloves of garlic
5-6 red and white potatoes, chopped up
1 head of broccoli
1 zucchini, chopped up
2-3 carrots, chopped up
1 clove of garlic, chopped up

Other ingredients for vegetable broth:
Corn (right on the cob)
Sweet potatoes
Peas, corn
green beans
fresh herbs

Basically, any veggies and herbs can be added to make your own unique and flavorful broth!

Veggie stock sitting pretty in in my freezer. Cameo by fruit bars.
Add eight to 10 cups of water to a large pot and let boil. Cut up vegetables of your choice (skins and all), and add them to the boiling water. Consider some fresh herbs (my favs) and salt and pepper to flavor your stock. Cover the stock and place on a low flame, letting it cook for two to three hours. Check on it periodically to taste and stir. Turn off flame and strain veggies in a soup strainer (can also be used for a soup). Freezer half or use your stock for another soup! Enjoy.

What vegetables do you include in your stock?
Seriously Soupy Serena


  1. It is my go-to method of using up odds and ends. Just delicious. Puts boullion to shame.

  2. Yea, I think so too, Claudia! How do you make your stock?