Make Your Own Vegetable Stock

A savory vegetable stock is a staple for vegetarian cooking. It doesn't get better than this. Makes 3 1/2 to 4 qts.


  • If storing the stock, refrigerate, uncovered, until cold, then cover and store in the refrigerator (up to one week) or the freezer (up to three months).
  • If you don't have a fine-mesh sieve, use cheesecloth over a large bowl or another stockpot.
  • It's helpful to label and date all stored items.
  • Cut the vegetables to fit in your roasting pan.
  • Vegetables will be well-browned when fully roasted.


  1. Preheat oven to 450 degrees ºF.
  2. Roast carrots, leeks, celery, yellow and red onions, and garlic, uncovered, for 1 hour in a roasting pan.
  3. Transfer the vegetables to a large stockpot.
  4. Add thyme, bay leaf, peppercorns and water. Turn heat to high.
  5. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  6. Remove from heat. Strain through a fine-mesh sieve.
  7. Use stock or transfer to one or more storage containers.

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