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DIY Vegetable Stock
  • 1/4 cup vegetable oil
  • 1 onion, roughly chopped
  • 1 jalapeno, halved
  • 3 garlic cloves
  • Parsley stems
  • 5 carrots, roughly chopped
  • Stems from a bunch of leafy greens
  • 3 leek tops
  • Mushroom stems
  • Butternut squash
  • 2 crushed tomatoes
  • 1/2 tablespoon of your favorite spice mix (paprika, cumin, cayenne, garlic/onion powder)
  • 1/2 teaspoon salt
  1. In a large pot, heat the oil and add the onion, jalapeño, and garlic.
  2. Saute until golden, and then add the vegetables and 10 cups of water.
  3. Simmer for an hour over low heat with the lid slightly on, stirring occasionally.
  4. Drain out the stock, discarding the cooked vegetables, and mix in the spice mix and salt.
  5. Store in a jar in the fridge for up to 1 week. You can also freeze stock you won’t be using. Enjoy!!