How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetable Stock?

You need 8 ingredients. The key ingredients include: 1 tablespoon canola or olive oil, 1 large onion, quartered, 1 medium to large carrot, peeled and cut into large chunks, 2 celery stalks, trimmed and chopped, and more.

Is Vegetable Stock suitable as general?

Yes, Vegetable Stock falls under the General category and is a great choice for this type of meal.

How do I store leftover Vegetable Stock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or olive oil; 1 large onion, quartered; 1 medium to large carrot, peeled and cut into large chunks; 2 celery stalks, trimmed and chopped; Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces; 1 bay leaf; Fresh herbs, such as parsley stems, thyme, basil, or tarragon; 1/4 teaspoon salt

Try this homemade Vegetable Stock recipe the whole family will love. Made with olive oil, onion, carrot and celery stalks. Easy step-by-step instruction…

This Vegetable Stock relies on simple, everyday ingredients such as canola or olive oil, large onion, quartered, bay leaf and salt. It comes together quickly and makes 4 servings, at about 59 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 tablespoon canola or olive oil
1 large onion, quartered
1 medium to large carrot, peeled and cut into large chunks
2 celery stalks, trimmed and chopped
Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces
1 bay leaf
Fresh herbs, such as parsley stems, thyme, basil, or tarragon
1/4 teaspoon salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
59 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions