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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
Prep Time :15 minutes
Cook Time :1 hour 40 minutes
Total Time :1 hour 55 minutes
Servings :8
Calories :48
Course :Soup


  • 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

Serving: 1cupCalories: 48kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 24mgPotassium: 164mgFiber: 2gSugar: 3gVitamin A: 5095IUVitamin C: 6mgCalcium: 24mgIron: 1mg

© 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.