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Homemade Vegetable Stock

  • PREP TIME: 15 minutes
  • COOK TIME: 2 hours
  • LEVEL: Easy
Homemade Vegetable Stock

Use this homemade stock as the base for any vegetarian soup recipe, or to replace low sodium canned.
carbs 13g


  • 1 large onion
  • 1 carrot
  • 1 medium celery stalk
  • 1 fresh leek
  • 1/2 tsp canola oil
  • 8 cup cold water
  • 1 cup white wine
  • 16 oz mixed frozen vegetables
  • 6 parsley sprigs
  • 1 bay leaves
  • 4 whole allspice
  • 1 tbsp black peppercorns
  • 1/2 oz bouquet garni
  • 1 pinch


  1. Peel and chop onion and carrot. Wash and chop celery.
  2. Remove root end and 1" of green top of leek. Slice lengthwise. Wash well. Cut into 1" pieces.
  3. In stock pot or large Dutch oven, heat oil over medium.
  4. Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
  5. Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, bouquet garni, salt, and pepper.
  6. Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
  7. Press lightly on vegetables to extract all juices.
  8. Strain stock. Discard solids.

Nutrition Information

Per serving — 83 calories; 13g carbohydrates; 3g fiber; 0g saturated fat; 2g protein; 42mg sodium

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