Clear golden homemade vegetable stock in glass mugs with fresh parsley, celery, and carrots in the background.
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Slow-Cooked Homemade Vegetable Stock

ByPetra Updated on Reading Time: 9 minutes
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There’s something deeply comforting about the aroma of slow-simmering vegetables filling your kitchen. For me, homemade vegetable stock is a staple I try to keep on hand at all times—whether in the fridge for weekly meals or frozen in batches for future soups, stews, or simply sipping.

Its versatility is unmatched: use it as a base for hearty dishes, a nourishing drink on cooler days, or even to infuse extra flavor into recipes like my Juicy Instant Pot Shredded Chicken.

What makes this healthy vegetable stock recipe truly special is the method—low and slow. I let it simmer gently for at least six hours, often overnight, which helps extract deep flavors and beneficial nutrients from every ingredient.

This approach isn’t new. In fact, the technique of slow simmering has roots in ancient culinary traditions across cultures. From the long-cooked bone broths of Traditional Chinese Medicine to the herbal decoctions used in Ayurveda and ancestral European kitchens, slow cooking was a way to both preserve and transform food into deeply nourishing meals.

Today, the process is simpler than ever. Thanks to slow cookers and multi-functional appliances like the Instant Pot (on slow cook mode), you can prepare a deeply flavorful vegetable stock for soups and stews with minimal hands-on time. Even without a slow cooker, stovetop or low-temperature oven methods still offer excellent results.

This slow-cooked stock is my go-to when I want something wholesome, mineral-rich, and grounding. And once you make it, I hope it becomes one of your kitchen essentials too.

Petra’s LifeFuel Tip

Next time a sugar craving hits—especially on a chilly afternoon—try sipping a warm cup of this homemade vegetable stock instead. This earthy, mineral-rich golden broth may be just the soothing hug your body truly needs, helping to curb cravings and support balanced energy—without the sugar crash.

Why You’ll Love This Slow-Cooked Vegetable Stock

  • Effortless to make – Let your slow cooker or stovetop do the work while you go about your day.
  • Batch-friendly & freezer-ready – Make once, enjoy for weeks.
  • Versatile & flavorful – A nourishing base for soups, stews, grains, or sipping on its own.
  • Holistic nourishment – Slow cooking draws out minerals and plant nutrients for deeper wellness support.
Top-down image of root vegetables, parsley, and colorful heart bowls filled with spices and seaweed—ingredients ready for homemade vegetable stock

Health Benefits of Homemade Vegetable Stock

Homemade vegetable stock is more than just a flavor booster—it’s a gentle, restorative tonic for the body. When simmered slowly, vegetables and herbs release minerals like potassium, magnesium, and calcium into the broth, making it a natural source of electrolytes and trace nutrients that support hydration, nervous system function, and overall vitality.

Unlike store-bought versions, which often contain additives or high levels of sodium, this homemade version gives you full control over ingredients, making it a gut-friendly, low-inflammatory option suitable for most diets.

Nutrient-rich stocks may also help stabilize blood sugar by offering warm, savory nourishment that satisfies without spiking glucose levels—especially helpful during stressful moments or sugar cravings.

Sipping vegetable stock in the morning or throughout the day provides a gentle source of minerals and natural carbohydrates, which may help curb cravings and support more balanced energy. And because they’re easy to digest and rich in plant compounds, these broths offer a comforting way to support your system during colder months, post-illness recovery, or whenever your body needs a little extra nourishment.

Wisdom from Traditional Healing

Traditional wisdom has long celebrated the benefits of slow-simmered broths.

  • In Traditional Chinese Medicine (TCM), sipping vegetable or bone broth around 5 p.m. is believed to nourish and strengthen the kidneys—a key organ for vitality and energy storage, especially in the colder months.
  • In Ayurveda, warm, long-cooked foods like broths are considered sattvic—calming, grounding, and easy to digest. They’re especially recommended during the Vata season, when the body craves warmth, hydration, and stability.
Petra’s LifeFuel Tip

Around 5 p.m., when the Kidney meridian is most active, try sipping a warm cup of vegetable stock—especially in winter. In Traditional Chinese Medicine, this simple practice is thought to replenish your reserves, support your vitality, and help you wind down with intention. Cozy up with a blanket or light a candle to make it a nourishing daily ritual.

Highlighting the Ingredients

Although the vegetables and herbs are strained out, slow simmering helps extract their water-soluble nutrients and aromatic plant compounds—transforming the broth into a gentle, mineral-rich infusion that gently supports your well-being.

  • Seaweed (like kombu or wakame) offers a valuable source of iodine, calcium, and magnesium—supporting thyroid health, hydration, and cellular balance.
  • Onions, allspice, and bay leaves infuse the broth with quercetin, eugenol, and other antioxidants that may offer immune and anti-inflammatory support.
  • Carrots, celery, and parsnips contribute trace minerals and subtle sweetness, creating a soothing base without added sugars.
  • Fresh herbs like parsley and thyme offer chlorophyll, gentle cleansing properties, and a bright aromatic lift.

What remains is more than just flavor—it’s a liquid expression of nourishment, comfort, and quiet vitality.

  • Overhead view of chopped onion, carrots, celery, and parsnip in a white bowl—fresh vegetables prepared for slow-cooked homemade vegetable stock.
  • Flat lay of peppercorns, bay leaves, and seaweed in heart-shaped dishes beside carrots and fresh parsley—spices and herbs for nourishing vegetable stock.
Stock vs. Broth — What’s the Difference?

You may have heard the terms stock and broth used interchangeably—and when it comes to vegetable-based versions, the lines really do blur.

Technically, stock is made by simmering bones (or sometimes vegetables) for a long time and is usually left unseasoned, while broth is often simmered for a shorter time and seasoned for sipping.

Since this recipe is made without bones, it’s more accurately a vegetable broth. But because it’s slowly simmered, deeply flavorful, and unseasoned, it’s perfectly fitting—and totally acceptable—to call it a vegetable stock.

Plus, that’s what most home cooks are searching for!

Tips For The Best Flavor & Texture

When it comes to making a truly nourishing vegetable stock, the little things make a big difference. These tips will help you get the most flavor, nutrition, and soul-soothing goodness out of every batch—whether you’re using a slow cooker, stovetop, or oven.

Slow & Gentle Cooking = Deep Flavor

The magic of this homemade vegetable stock lies in two simple words: low and slow. Long, gentle simmering coaxes out deep flavor while preserving the nutrients and energetic qualities of your ingredients.

  • Use a slow cooker or Instant Pot (slow cook mode) for ease—just add ingredients, set to low, and walk away, whether overnight or while you go about your day.
  • No stirring needed, and no peeking! Opening the lid releases heat and slows down the magic. Let the flavors develop undisturbed.
  • Cook for at least 6 hours to extract the minerals and plant compounds that make this broth so restorative. If you have the time, let it go for 8–12 hours for a deeply concentrated result. This slower method helps protect sensitive nutrients and enhances the energetic quality of the broth.
  • Keep the temperature under 194°F (90°C) to preserve heat-sensitive nutrients and enhance the broth’s subtle energetic nourishment.
Cooked vegetables and herbs in a stainless steel pot after simmering—homemade vegetable stock infused with rich, golden color.

If you don’t have a slow cooker, you can make this stock on the stovetop or in the oven. Just keep the heat low (below 90°C / 194°F) and simmer gently in a heavy-lidded pot—like a Dutch oven—for at least 6 hours.

Petra’s LifeFuel Tip

Let your stock simmer overnight in the slow cooker for a zero-effort batch that greets you in the morning with warmth and aroma.

Quality Ingredients Make a Difference

This stock is all about gentle, mineral-rich nourishment—so choosing high-quality ingredients matters.

  • Go organic when you can. Using organic vegetables and herbs helps reduce your body’s toxic load and supports a cleaner, more beneficial infusion.
  • Choose local whenever possible. Fresh, locally grown produce is not only more flavorful but also more sustainable—supporting both your health and your community.
  • Skip the peeling. If you’re using organic carrots and parsnips, there’s no need to peel them—their skins are rich in minerals and antioxidants.
  • Leave the salt for later. Avoid salting your stock as it simmers. Add a pinch to your cup if sipping, or season the dish you’re cooking it with. This gives you full control over flavor and sodium.
Add Depth with Herbs & Roots

Layering your stock with herbs, roots, and seaweed adds subtle complexity—and a gentle boost of wellness.

  • Use a bunch of fresh parsley, thyme, or rosemary to bring in vibrant herbal notes. No fresh herbs? Dried versions work well too—just add about 1 to 2 tablespoons.
  • Try celery root instead of stalks or parsley root instead of parsnips. These swaps create a slightly earthier, more old-world flavor.
  • Add a piece of dried seaweed—like kombu, wakame, or kelp—to infuse the stock with natural umami and minerals like iodine and magnesium.
  • Two mugs of vegetable stock with warm lighting and vibrant vegetables in the background on a wooden cutting board.
  • Two clear mugs of warm homemade vegetable broth with carrots, celery, and parsley in the background.
Petra’s LifeFuel Tip

 Save your clean vegetable scraps—like onion peels, carrot ends, and herb stems—in a freezer bag. Once you’ve gathered enough, they’re perfect for a zero-waste batch of nourishing stock. Don’t be afraid to experiment with what you have—each combination brings its own unique flavor and energy to the pot.

Time-Saving Tips (Without Rushing The Ritual)

Even the slowest recipes can fit a full life—with a little intention and a few gentle shortcuts.

  • Let your freezer help you prep. Tuck away clean vegetable scraps—like onion skins, carrot ends, and herb stems—into a freezer bag over time. When it’s full, you’ll have everything you need for a zero-waste batch, no chopping required.
  • Simmer while you sleep (or live). Assemble the ingredients in your slow cooker and let the stock gently infuse overnight or while you go about your day. Minimal effort, maximum nourishment.
  • Make once, enjoy often. Prepare a large batch and freeze it in small glass jars or food-grade silicone molds. Glass is ideal for long-term storage, but silicone is a handy option for easy portioning and quick use. Having stock on hand makes soups, stews, or simple sipping moments that much easier—and more nourishing.

Serving & Pairing Suggestions

This slow-cooked vegetable stock is more than just a base—it’s something you can truly savor. Sip it on its own as a warming, mineral-rich tonic. I often stir in a scoop of collagen powder when I want to add a gentle boost of protein—just yesterday, I did exactly that after a long afternoon hike. It was the perfect way to restore warmth and energy.

It also shines as the quiet hero in countless dishes. Use it to gently elevate soups, stews, or sautéed vegetables with nourishing depth. You’ll find it featured in my Diary-free Cream of Asparagus Soup—a light, seasonal recipe that celebrates spring’s freshest flavors—and in my Juicy Instant Pot Shredded Chicken, where it infuses the meat with extra richness.

Storage Tips

Store your vegetable stock in glass jars or freezer-safe containers—just be sure to leave space at the top for expansion if freezing.

  • Refrigerator: Keeps well for up to 5 days. For longer storage, freeze in portions.
  • Freezer: Store for up to 6 months. I like to freeze mine in a mix of small jars and silicone molds for quick, ready-to-use servings.
Petra’s LifeFuel Tip

 Let your freezer do the nourishing work for you. Freeze your stock in single portions—like jars, cubes, or molds—so you always have a warming, mineral-rich base ready for sipping or cooking, no matter how busy life gets. For easy access, label each container with the date and portion size—your future self will thank you.

I’d Love to Hear From You!

Did you try this slow-cooked homemade vegetable stock? I’d love to know how you used it—whether you sipped it on its own, added it to your favorite soup, or tucked it into a cozy stew.

Have a favorite herb or veggie scrap you like to include? Share your tips and kitchen rituals in the comments below—your ideas might inspire someone else’s next nourishing batch.

If you enjoyed this recipe, please consider leaving a star rating and a quick note. Your feedback helps others find it—and it means so much to me!

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Close-up of two clear glass mugs filled with homemade vegetable stock on a wooden surface, with parsley and vegetables in soft focus behind.

Slow-Cooked Homemade Vegetable Stock

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Print Recipe

This slow-cooked homemade vegetable stock is rich in minerals and plant-based goodness—nourishing to sip on its own, yet versatile to enrich soups, stews, grains, or everyday cooking. Made with organic vegetables, herbs, and seaweed, it’s a golden broth that gently supports your body, one soothing cup at a time.

  • Total Time: 6 hours 15 minutes (or up to 12 hours 15 minutes)
  • Yield: 10 cups 1x

Ingredients

Scale
  • 2.6 quarts (10 cups) water
  • 8 oz onion (1 large, cut in half)
  • 8 oz carrots (about 3 large, unpeeled if organic, cut in half)
  • 7 oz celery stalks (about 6 stalks, cut in half)
  • 6 oz parsnip (about 1 large, unpeeled if organic, halved lengthwise)
  • 1/2 cup dried seaweed (about 0.15 oz – kombu, wakame, or kelp all work well)
  • 1 bunch fresh herbs (parsley and thyme recommended; rosemary also works. Use 1-2 tbsp if using dried herbs)
  • 15 whole peppercorns
  • 6 whole bay leaves
  • 8 whole allspice berries

Instructions

Combine the ingredients.

Place all ingredients into a slow cooker, large pot, or Dutch oven. Pour in 2.6 quarts (10 cups) of cold water.

Cook low and slow

  • Slow cooker method: Cook on low to medium (max 194°F / 90°C) for at least 6 hours, ideally 8–12 hours for deeper flavor.
  • Stovetop or oven method: Simmer on low heat or bake at 194°F (90°C) for the same amount of time. Use a lid to prevent excess evaporation.

Strain and enjoy

Allow the stock to cool slightly, then strain through a fine-mesh sieve or cheesecloth into clean jars or containers. Discard or compost the vegetables—or blend them into a simple veggie purée if you’d like to reduce waste.

Notes

Tips for the best flavor & texture

  • Use a slow cooker or Instant Pot on low for effortless, even simmering.
  • Keep the temperature under 194°F (90°C) to preserve nutrients and subtle flavors.
  • No need to stir or lift the lid—let it simmer undisturbed.
  • Cook for 6–12 hours for best depth of flavor.
  • Use organic and local vegetables when possible; no need to peel carrots or parsnips if organic.
  • Fresh herbs like parsley, thyme, or rosemary add brightness. Dried herbs (1–2 tbsp) also work.
  • Seaweed (like kombu or wakame) adds minerals and umami.

Time Saving Tips

  • Freeze clean veggie scraps to use later—no chopping needed!
  • Let the stock simmer overnight for a truly hands-off batch.
  • Make a big batch and freeze in jars or silicone molds for easy single servings.

Pairing & Serving Suggestions

Storage Tips

  • Store in the fridge for up to 5 days.
  • Freeze for up to 6 months—leave space for expansion.
  • Label jars or molds with date and portion size for easy use.

From My Kitchen to Yours

Let this stock be your kitchen companion—gentle, grounding, and endlessly useful. Whether you sip it slowly or stir it into your favorite dish, may it bring you nourishment, ease, and a little extra warmth in every bite.

  • Author: Petra
  • Prep Time: 15 minutes
  • Cook Time: 6-12 hours
  • Category: Homemade Staples
  • Diet: Vegan

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The nutrition information provided with this recipe is automatically calculated using an online nutrition calculator and is intended for informational purposes only. It should not be considered a substitute for professional dietary advice. Read the full disclaimer here.

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