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

Grandma’s Vegetable Stock Recipe

This recipe will yield 8 cups of stock that will add delicious flavor to your soups and side dishes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time :15 minutes
Cook Time :1 hour 40 minutes
Total Time :1 hour 55 minutes
Servings :8
Calories :48
Course :Soup

Ingredients

  • 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

Instructions 

  • 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.

Chef Tips

This recipe can be doubled as is.

Equipment Used

Sheet Pans
Pasta Pot
Ever Sharp Chefs Knife

Nutrition Facts

Nutrition Facts
Grandma’s Vegetable Stock Recipe
Serving Size
 
1 cup
Amount per Serving
Calories
48
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Sodium
 
24
mg
1
%
Potassium
 
164
mg
5
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
5095
IU
102
%
Vitamin C
 
6
mg
7
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.