How to make it

  • If a liquid stock is desired:

  • Rough cut all vegetables, and quarter as directed in the ingredients.
  • Leave leafy ingredients intact.
  • Combine everything in a large stock pot and boil, covered, for 1 hour.
  • Strain the stock in a strong colander or wire strainer and press the solids to release as much liquid as possible and discard.
  • Freeze for up to 6 months, or jar for pantry storage.
  • If a thicker stock is desired:

  • Strain stock and reserve the carrots, turnip, parsnips, garlic, onion and tomatoes.
  • Press the remaining solids to release as much liquid as possible and discard.
  • Process the reserved vegetables through a food mill and add back to the liquid stock.
  • Note: The solids will settle to the bottom when the stock sits, so be sure to mix it up when using.

Reviews & Comments 2

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  • NPMarie 6 years ago
    Love this! Thanks so much for sharing:)
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  • chuckieb 6 years ago
    This is an awesome post. Thank you. I love making homemade soups and make my chicken broth from scratch but my son is Vegetarian and I always buy the Veggie broth in the grocery store. Too much sodium and other things I'd rather do without. Have you ever made up a huge batch and then froze it in smaller quantities for future use? That's what I do with my chicken broth and I can't see that veggie broth would be any different?
    Was this review helpful? Yes Flag

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