Homemade Vegetable Stock Recipe | Basic Vegetable Stock or Broth Recipe | How To Make Veg Broth for Soup!

Homemade Vegetable Stock or Broth Recipe with Step wise pictures. From this weekend I am going to share Kitchen Basics/DIY/How To's post on Saturdays. Just framed a theme by myself to be active on weekends. Lets see how it goes :)  So for this Saturday, I am sharing Homemade Vegetable Stock under Kitchen Basics Theme. I usually prefer Homemade stock for soups and I never bought from stores. But for me making stock is a big task, though it is a simple process somehow I am lazy to do it. When I decided to share Kitchen Basics, the first thing came to my mind was Vegetable Stock. So that I can make try my bookmarked recipes.
I mostly prefer light and clear soup and milk based or cheesy creamy soups are not my kind. For most of the soup recipes you need stock or Broth. Stock or Broth is nothing but a water simmered with lots of vegetable or meat for an hour or more. Instead of adding plain water to soup adding broth gives good taste, flavor and healthy too. Basic Stock can also be flavored with some herbs and spices.
I am sharing the basic vegetable stock recipe without much herbs and spices. Here I used 5-6 vegetables but you can use any available vegetables and spices.

Homemade Vegetable Stock Recipe

Prep Time : 10 minutes  | Cook Time : 1 to 2 hours

Recipe Category : Soup/Appetizer

Makes 2 quart/8 cups

Ingredients

1. Onion  1 no.
2. Garlic  2 fat cloves
3. Celery   4 stalk
4. Carrot  3 no.
5. Green Beans   10-12 no.
6. Cabbage   1/4 of a medium head
7. Tomato   1 no.
8. Cilantro   1/2 cup
9. Salt   as needed
10. Sugar   1/2 tsp
11. Bay leaf   1 no.
12. Pepper corns   15-20 no.
13. Dried Parsley   1 tsp(optional)
14. Oil   1/2 tbsp

Method

• Wash all the vegetables and roughly chop all the veggies and keep ready.
• Heat oil in a large quart dutch oven pot, add oil when it is hot add onions and garlic saute for 2 minutes.

• Then add celery and saute for 3 minutes.

• And then carrot, beans and stir well and let it cook for 1-2 minutes.
• Then add cabbage, cilantro combine everything well and now add 10-11 cups of water.
• And add some salt, sugar, bay leaf, pepper corns, parsley and mix well.

• Now cover the pot with lid and let it cook in medium heat for 1.30 hours.
• After that drain the stock using mesh strainer, I used cotton cloth to filter stock and squeezed the veggies to collect the maximum stock and discarded the veggies.

• This vegetable stock remains good in the fridge for 3-4 days.
• Store in freezer for up to a month or more. 

Notes:
Roughly chop the vegetables, no need for fine chopping.
Sauteing vegetables is optional but I like to saute and then boil it.
I added a tiny pinch of turmeric powder to the boiling veg stock, it is optional.
1/2-1 tsp dried thyme can also be added along with garlic.