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Basic Vegetable Stock

Stocks and broths are a super simple way to add bonus flavor to soups and other dishes. Don't shell out more money for broth at the store. Make delicious homemade stock recipes. Homemade stock is tasty and full of flavor.


Vegetables That Are Good For Stock:

  • asparagus and broccoli peelings

  • zucchini

  • corn cobs and husks

  • celery, parsnips and carrot chunks, peelings and trimmings

  • onions

  • garlic

  • leek greens and roots

  • scallions

  • kale stalks (for a strong, distinctive flavour)

  • wilted celery

  • lettuce

  • watercress

  • winter squash (avoid waxed peels)

  • turnips (peel to avoid bitterness)

  • potatoes and potato skins (remove any green spots; skins will make the stock darker)

  • sprigs of parsley and other herbs bay leaves or a few pinches of dried herbs

  • peeled sweet potatoes, apples, or pears (for a slightly sweet stock)

  • tomatoes or lemon slices (for a slightly acidic stock)

Vegetables That Aren't Good for Stock:

  • beets and beet skins (unless you want a magenta coloured stock)

  • turnip skins (bitter)

  • most members of the cabbage family, including brussels sprouts (the flavour overpowers the stock)

  • green peppers

  • eggplants

  • leafy greens such as collards and mustard (may impart a bitter taste)

Cooking MethodPressure Cooker


  • 8 cups water
  • 8 cups vegetables, scrubbed and coarsely chopped
  • 2 medium onions, coarsley chopped with skins
  • 2 garlic cloves, finely chopped (optional)
  • 3 large carrots, cut into 3 or 4 chunks
  • 2 parsnips, cut into 3 - 4 chunks (optional)
  • 2 bay leaves
  • Small bunch of parsley stalks
  • Few sprigs fresh thyme or oregano (optional)


  1. Place the water in the cooker and begin bringing to the boil as you prepare and add the remaining ingredients, except the salt.
  2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat enough to maintain high pressure and cook for ten minutes.

  3. Allow the pressure to release naturally. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the stock to cool slightly.
  4. Pour the stock through a strainer into one or more storage containers. Press the vegetables against the side of the strainer with a spoon to extract all of the liquid. Add salt to taste, if desired.
  5. Cool and refrigerate for 3 days or freeze up to 3 months.

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After making this I will not buy Veg Stock again, this is so easy to make and freeze for using later and is so much better than store bought.


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