One-Pot Vegetable Stock

No need to grab a carton of vegetable stock from the store. Fresh veggies simmer together with herbs and peppercorns for a homemade stock that will go perfectly in your favorite soups and recipes.

Vegetable Stock
Photo: Peter Krumhardt
Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins


  • 4 medium yellow onions

  • 4 medium carrots

  • 3 stalks celery with leaves

  • 2 medium parsnips or carrots

  • 2 medium potatoes

  • 1 medium sweet potato

  • 1 pound fresh button mushrooms

  • 8 cup water

  • 1 ½ teaspoon salt

  • 1 teaspoon dried dill, basil, rosemary, or marjoram, crushed

  • ½ teaspoon whole black peppercorns or 1/4 teaspoon ground black pepper


  1. Do not peel vegetables unless coated with wax. Cut onions into wedges. Cut carrots, celery, parsnips, and potatoes into about 2-inch pieces.

  2. Place cut-up vegetables and mushrooms in a 6-quart Dutch oven. Add the water, salt, dill, and peppercorns. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

  3. Strain stock into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. Place stock in airtight storage containers. Cover and chill for up to 3 days or freeze for up to 6 months.

Nutrition Facts (per serving)

12 Calories
3g Carbs
Nutrition Facts
Servings Per Recipe 6
Calories 12
% Daily Value *
Sodium 599mg 26%
Total Carbohydrate 3g 1%
Total Sugars 1g
Vitamin C 1.8mg 9%
Calcium 20.2mg 2%
Iron 0.2mg 1%
Potassium 69mg 1%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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