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How to Make Vegetable Stock and 8 Ways to Use It

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It's not unsual to buy a bunch of celery only to need two stalks of it. And let's not even get started on the seemingly endless amount of stems one accumulates while making kale salad. What's a person to do with all of these scraps? 

Vegetable stock is a simple way to add layers of depth to your food while using up the leftovers that would otherwise be, well, scrapped. It's also incredibly easy to make: Throw a bunch of ends, stems, and leaves into a large pot of salted water, bring it to a boil, and let time do the rest of the work. You can add cheese rinds, wine, soy sauce, herbs, and any other flavorings you desire -- consider it a blank canvas. When the stock is finished, store it in the fridge or freezer -- that way, when the mood strikes, you're always prepared to make one of the warming soups, stews, and risottos below (and remember that you can almost always substitute in vegetable broth when a recipe calls for chicken or beef).

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Goodbye waste, hello dinner. 

How to Make Vegetable Stock Without a Recipe by Marian Bull

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Brothy, Garlicky Beans by Merrill Stubbs

 

Winter Squash Soup with (Less) Red Chile and Mint by Nicholas Day

 

Savory Wild Mushroom Soup by mariaraynal

 

Thyme-Scented Fennel and Leek Soup by AntoniaJames

 

Celeriac and Potato Soup with Mushroom, Walnut, and Celery Leaf by Maja Lukic- Veggies & Gin

 

Oven Butternut Squash Risotto by Jacky

 

 

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples by Gena Hamshaw

 

Roasted Carrot Soup by Reeve  

More: Here are 5 other ideas for using vegetable stock to make weeknight dinners

What's your favorite use for vegetable stock? Tell us what it is (and how to prepare it) in the comments!

Tags: menu ideas, round up, vegetable stock, soups, stews, risotto, winter, wall