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…
TIPS FOR MAKING THE BEST HOMEMADE VEGETABLE STOCK
- 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.
TOOLS TO MAKE THIS 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!
Grandma’s Vegetable Stock Recipe
- 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.
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