How to freeze vegetable stock

Allow the stock to cool and then store it in an air-tight container. It can be kept frozen for 6 months. You can use souper cubes to freeze the stock and then have conveniently measured vegetable stock cubes to add to your recipes.

How long will the vegetable stock last?

Store in jars or an airtight container. It'll last about one week refrigerated, or 6 months in the freezer.

What is the difference between stock and broth?

Vegetable broth is seasoned whereas vegetable stock is either low or no sodium. For stocks and broths made with meat and bones the distinction is more nuanced from a culinary perspective. In the case of non-vegetarian stock such as chicken or beef, the stock is made with bones only, and broth is made with meat and bones.

How long do you cook vegetable stock?

Once it comes to a simmer, cook the homemade vegetable broth for 1 hour to 1 hour 20 minutes. If you are not sure if it is done you can taste a chunk of carrot to see if it still tastes like carrot. If it does , simmer for another 10 to 15 minutes. If it tastes like veggie stock, all of it’s flavoring potential is spent and you are now ready to move on to the next step.

How to avoid cloudy vegetable stock?

Do not boil the stock mixture, do not stir it, and be sure to only cook your veggie stock for 1 hour to 1 hour 20 minutes. You do not want the vegetables to fall apart from stirring or over-cooking, as this will make your stock cloudy.

Bitter broth is a result of using bitter vegetables and scraps. Avoid carrot peels and celery leaves both of which are extremely bitter and have no place in a stock pot. Other mildly bitter items like veggies from the brassica family, fresh parsley and onion peel can be included in moderation but in larger amounts can be too bitter.

Best Homemade Vegetable Stock

Description

Our homemade vegetable stock recipe is a cut above the rest. Our signature method, and combination of key ingredients yield the most delicious vegetable broth that is both rich in flavor and is the perfect building block for all your soups stews and recipes using veggie broth.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
3 onions, peeled and chopped
1 head garlic, cloves smashed and peeled
1/2 teaspoon salt
16 cups water
5 medium carrots, peeled and cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
4 whole sprigs fresh thyme
2 bay leaves
1 sweet potato, cut into 2-inch chunks
1 small sprig fresh rosemary
1/2 ounce dried porcini mushrooms (see tip)
1/2 teaspoon whole peppercorns
1/2 teaspoon ground turmeric or 2 inch chunk turmeric root, cut in half lengthwise

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Instructions

Swirl oil in the bottom of a large heavy-bottomed soup pot. Add in onion and smashed garlic and sprinkle with salt. Set over medium heat and cook, stirring occasionally until the onions are very start and lightly golden, 15 minutes to 17 minutes.
Pour in water and add carrots, celery, thyme, bay leaves, sweet potato, rosemary, porcini mushrooms, peppercorns and turmeric.
Increase heat to high, cover with lid askew and bring to a simmer.
Reduce heat to maintain a gentle simmer and cook until the vegetables are completely soft and the stock is deeply colored, 1 hour to 1 hour 20 minutes.
Strain through a fine mesh sieve or colander lined with cheese cloth.
Cool and transfer to jars or storage containers. Refrigerate up to 1 week or freeze up to 6 months.

Notes

Ingredient Notes:

Leeks: If desired, replace half of the onion with chopped leeks

Turmeric: if you cannot find turmeric root, you can use ground turmeric or simply add the skins of two onions instead to boost the rich color.

Porcini Mushrooms: These are stored at room temperature and found in the produce department or international aisle of large supermarkets and in specialty gourmet stores. Alternatively, sub in 8 ounces clean fresh mushrooms or a small amount of dried shiitake mushrooms.

Storage

Allow the stock to cool and then store it in an air-tight container. It can be refrigerated for 1 week or kept frozen for 6 months.

Prep Time: 10 mins
Active Time: 20 mins
Cook Time: 1 hours and 30 mins
Category: Soups and Stews
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 27
Sugar: 1 g
Fat: 2 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 1 g