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Homemade Vegetable Stock

Homemade Vegetable Stock

Homemade Vegetable Stock


Lisa @ Onceamonthmeals.com


  • 2.5 cups onion, chopped
  • 5 cups celery, chopped
  • 4 cups carrots, chopped
  • 1 cups kale
  • 3 cloves garlic
  • 2 bay leaves
  • 2 teaspoons pepper
  • 2 teaspoons sea salt


In a large stock pot, place onion, celery, carrots, kale, garlic, bay leaves, pepper and sea salt. Fill pot with water until vegetables are completely submerged and covered with water. Bring water to a boil over medium high heat. Reduce heat, cover and simmer for 2 hours. Strain the broth from the vegetables. Allow to cool and use as directed in recipes.

Freezing Directions:

Prepare brother above directions. Allow to cool completely. Use as directed in recipes. Divide any extra into quart freezer bags, label and freeze. TO SERVE: Thaw. Use broth as indicated in recipes.

Servings:  10 cups

**conversion chart image provided by Erik Spiekermann

4 Responses to “Homemade Vegetable Stock”

  1. Beth says:

    This looks wonderful! Can the veggies be eaten after the broth is strained? Any meal suggestions?

  2. Kerry says:

    Can this be made in a slow cooker.

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