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Homemade Vegetable Stock #soup #vegetable #recipe

Grandma’s Vegetable Stock Recipe

Grandma’s  Vegetable Stock is like having liquid gold in a mason jar – it adds incredible richness to every recipe.

Grandma's Vegetable Stock is like having liquid gold in a mason jar - it adds incredible richness to every recipe.

Today I am  excited to share my secret weapon for delicious soups and side dishes: Grandma’s Vegetable Stock.  I know…Summer is when we usually think of nothing but BBQ and eating outdoors to enjoy the warm weather, but it’s always the right season for a good supply of homemade stock.

Long ago, my grandmother told me that having a good stock recipe in your recipe box is like having a quarter for the pay phone…you never know when you will need it.  (can you tell how long ago she told me that?) This is one of my favorites…

Vegetable Stock #recipe #soup #homemade #vegetable


  • Leave the veggies unpeeled. Just wash, cut into large pieces and throw them in the stock pot.
  • Quarter the onion and leave the skin on for rich, dark stock. 
Homemade Vegetable Stock #soup #vegetable #recipe


Click on the links below to see the items used to make this recipe. Visit my Kitchen Essentials Shop to see all our favorites.

  • Sheet Pan – to bake anything you can think of on a sheet pan. Commercial grade and made in the USA!
  • Stock Pot – roomy 12-quart pot to make stock and soups and boil pasta!
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5 from 1 vote

Grandma’s Vegetable Stock Recipe

This recipe will yield 8 cups of stock that will add delicious flavor to your soups and side dishes.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 48kcal


  • 4 medium carrots, quartered
  • 2 medium celery stalks, quartered
  • 2 large onions, quartered
  • 8 cloves garlic, smashed or minced
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • 1 Bay Leaf
  • 8 Black Peppercorns
  • 1 clove
  • 3 Quarts cold water


  • Preheat the oven to 400°F. Place the carrots, celery, onion and garlic on a sheet pan, toss with the olive oil until evenly coated.
  • Place the pan in the oven and roast for 40 minutes, stirring once, until the vegetables are tender and golden brown.
  • Transfer contents of the pan to a large saucepan or stockpot. Combine the vegetables with water, rosemary, bay leaf, peppercorns and clove.
  • Bring to a boil, reduce heat and simmer, stirring occasionally for one hour or until the stock has reduced to 8 cups. Strain.


This recipe can be doubled as is.
Nutrition Facts
Grandma’s Vegetable Stock Recipe
Amount Per Serving (1 cup)
Calories 48 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 24mg1%
Potassium 164mg5%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 5095IU102%
Vitamin C 6mg7%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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