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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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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

Find it online: https://petraslifefuel.com/slow-cooked-homemade-vegetable-stock/