In my previous post, we shared a delicious recipe called “Quinoa & Baked Veggies“. Part of the recipe calls for either water or stock. You can definitely buy stock from the store, but since its so easy to make, I tend to just make it at home. In this post, I’d like to share with you a simple recipe for homemade stock.

Stock: The broth in which meat, fish, bones, or vegetables are simmered for a relatively long period, used as a base in preparing soup, gravy, or sauces.

What you will need:

  • Vegetable Clippings
  • Thick-bottomed Stockpot
  • Thin Mesh Strainer
  • Big Bowl
  • Large/Medium Food Storage Containers


    1. When you chop your vegetables, save the clippings into a sealed bowl and refrigerate. You may continue to add clippings to this bowl each time you chop vegetables, but don’t keep the bowl more than a week. Note: Vegetables that I like to use are potatoes, celery, carrots, onions, parsley, zucchini, leeks, corncobs, garlic and bell peppers.

Vegetable Clippings in Plastic ContainerVegetable Clippings in Plastic Container

    1. When you are ready to make the stock, add all the clippings to a large, thick-bottomed stockpot and fill with water until it covers the vegetables. Place onto the  stove on medium/low heat, cover with a lid, and simmer until all the vegetables are cooked really well. Approx. 30-40 minutes.

Vegetables in Thick Bottomed Stockpot

    1. Put your strainer over a large bowl and pour vegetables and stock into it. Discard of the vegetables. If not using stock immediately, let it cool, then refrigerate or freeze. It will stay fresh in the fridge for about 2 weeks; so if you do not plan to cook with it between those two weeks, put it in the freezer instead. You can even add it to ice cube trays.

Strainer in Big Bowl

Vegetables and Stock in Strainer

Taking Vegetables out from bowl

Steamy Veggies