A-to-Z List of Vegetables to Include or Exclude from Vegetable Stock or Broth

Making your own homemade broth or stock is super easy, only takes minutes of your time, and you can control the ingredients!

Are you wondering what vegetables make good stock or broth and what ones should be left out? Check out this guide.

Acorn Squash

The peels are great for stock, but the flesh is too starchy and should be left out.

Asparagus

Good in small quantities (no more than 1/6 of the stock ingredients)

Basil

Good in very small quantities (no more than 1/10 of the stock ingredients)

Bay leaves

1 or 2 leaves per quart of liquid is a good amount.

Beet Greens

Good in small quantities (no more than 1/10 of the stock ingredients). You may want to add greens toward end of cooking as they break down quickly.

Beets

Beets can be added, but they will turn the stock a very dark color, which may not work well for some purposes, such as butternut squash soup. Beet skins should not be used.

Bell or sweet peppers

Okay in small quantities (no more than 1/10 of the stock ingredients), but I tend to avoid using peppers as I don’t like the taste they impart.

Bok Choy

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste.

Broccoli

Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

Cabbage

Foods in the Brassica family, such as cabbage, are too strong for stock/broth and can impart a bitter taste.

Carrots

Excellent for making stock/broth.

Carrot tops (leafy part)

Use only in very small quantities (no more than 1/16 of the stock ingredients). Too many can make the stock bitter.

Celery ribs

Excellent for making stock/broth.

Celery leaves

While the outer leaves can make the stock bitter, a small amount of the inner leaves can be used with good results.

Chard

Good in small quantities (no more than 1/6 of the stock ingredients)

Chives

Good in small quantities (no more than 1/10 of the stock ingredients)

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A-to-Z List of Vegetables to Include or Exclude from Vegetable Stock or Broth - JennifersKitchen (2024)

FAQs

What vegetables should not be included in vegetable stock Why? ›

Softer vegetables such as potatoes or pumpkin are no good as they break down too easily, creating a cloudy stock. If adding fresh tomatoes, remove the seeds as they can impart a bitter taste. The fresher the vegetables you use for stock, the better the flavour will be.

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What vegetables to include in stock? ›

Consider adding other vegetables and herbs to the stock, like mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves.

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What veggie scraps to avoid in stock? ›

Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Note: You can add many other vegetable scraps (think sweet!)

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What vegetables can you not put in soup? ›

any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.

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Should I put potato peels in my vegetable stock? ›

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

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What are the best vegetable scraps for broth? ›

Vegetable Scraps You Should Freeze for Stock

Carrot: skin, root, tips. Celery: any and all of it, although leaves are better put to use in soups and salads. Turnip: any and all of it. Fennel: in moderation, bulb and fronds.

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Can you put anything in vegetable stock? ›

I have heard broccoli trimmings can be added to stock, but I avoid anything that leaves the water it was cooked or steamed in green (like peas, asparagus, or most non-herb greens). Stick with hard or stiff items, such as carrots, onions, celery, garlic, and dried mushrooms.

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Do tomatoes go in vegetable stock? ›

Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water. Bring to a gentle boil. Turn down to a simmer cover with a with a lid slightly vented for an hour. Let cool.

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Is vegetable stock the same as vegetable broth? ›

Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.

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Do you throw away vegetables after making stock? ›

Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don't throw them away, because you can do some creative recycling with them.

Do you throw away veggies from chicken stock? ›

Vegetables will not have much left to give after being used for stock, you can still eat them but they may not be flavorful or nutritious. Unless you're making a stew you're going to be cooking the stock, then removing the vegetables, then cooking the stock more with other ingredients.

A-to-Z List of Vegetables to Include or Exclude from Vegetable Stock or Broth - JennifersKitchen (2024)

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FAQs

What vegetables should not be included in vegetable stock Why? ›

Do you throw away veggies from chicken stock? ›