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How To Make Vegetable Stock
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5 from 1 vote

Homemade Vegetable Stock

This vegetable stock is bright, flavorful, sustainable and efficient. It is quick, easy and is the most important base to any soup recipe. 
Cook Time45 mins
Total Time45 mins
Course: Soup
Servings: 8 cups
Calories: 17.8kcal
Author: The Greedy Belly


  • 1 tbsp extra virgin olive oil evoo
  • 4-5 cloves of garlic
  • 2-3 bay leaves
  • 4-5 star anise
  • A few sprigs of fresh herbs like cilantro parsley, thyme
  • 2-3 cups of frozen vegetable scraps - onions ends onion skin, carrot peels, carrot ends, potato peels, sweet potato peels, garlic ends, ginger peels, celery ends, celery leaves, scallion ends, leek ends, mushroom stems, shallot ends, shallot skin etc.
  • 8 cups of water


  • Heat the evoo in a large Dutch oven or stockpot over medium heat. 
  • Add the garlic, bay leaves and star anise and sauté for a few minutes. 
  • Add water, frozen scraps and the fresh herbs.
  • Reduce the heat to low and let it simmer for about 1 hour. 
  • Strain the stock through a fine mesh strainer, discard all the vegetables and solids. 
  • Once the stock is cooled, store in freezer in 2 cup portion size in airtight containers or freezer bags.


Storage: Store in the freezer in airtight containers for up to 4 months. 


Sodium: 12mg | Calories: 17.8kcal | Polyunsaturated Fat: 0.1g | Fat: 0.1g | Protein: 0.7g | Carbohydrates: 4g