Vegetable Stock

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“This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.”
2hrs 20mins
9 cups

Ingredients Nutrition


  1. In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
  2. When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
  3. Simmer mixture, uncovered, 2 hours.
  4. Pour stock through a fine sieve into a heatproof bowl.
  5. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
  6. Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.

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