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Vegetable Stock - glass jar - top view
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Quick and Healthy Vegetable Stock

Quick and easy homemade vegetable stock featuring a ton of vegetables and flavor.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Drinks
Cuisine: American
Keyword: Homemade Stock Recipes
Servings: 2 Quarts
Calories: 185kcal
Author: Darcey Olson
Cost: $4


  • 1 tbsp Olive or Avocado Oil
  • 2 Large Onions (White, Yellow or Red)
  • 3 Stalks Celery Chopped
  • 3 Large Carrots Chopped
  • 1 Bunch Green Onions Chopped
  • 8 Cloves garlic Minced
  • 10 Sprigs Parsley
  • 8 Sprigs Fresh Thyme
  • 3 Bay Leaves
  • 1 tsp Optional: Whole Black Peppercorns
  • 1 tsp Optional: Salt
  • 2 qt Filtered Water


  • Chop the vegetables and set aside.
  • Heat a large stockpot over medium high heat. Add the olive oil, onions, celery, carrots and green onions and heat for 8-10 minutes, stirring frequently.
  • Add the garlic, parsley, thyme and bay leaves and heat for 2-3 minutes.
  • Add the peppercorns, salt and water and bring to a rapid boil.
  • Turn down the heat to medium low and let cook for 30 minutes, uncovered.
  • After 30 minutes, pour through a mesh sieve into a large glass bowl. Discard the solids or store for another use.
  • Store the stock for up to 3 days in the refrigerator or up to 6 months in the freezer.


Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 773mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16311IU | Vitamin C: 35mg | Calcium: 172mg | Iron: 2mg