Classic Golden Vegetable Stock (Easy Vegan Broth)

This is my everyday kitchen stock, the one I make when I want my soups and sauces to taste like they simmered for hours. The onion skin gives it a gorgeous golden color naturally, and the parsley brightens everything up. I love using this for rice, quinoa, beans, or anything you want to add a little soul to.

Ingredients

2 Large Carrots, sliced

2 Celery Stalks, sliced

1 Large Onion, quartered (leave the skin on for color)

4–5 Garlic Cloves, smashed

1 Handful Fresh Parsley

1–2 Bay Leaves

1 tsp Whole Black Peppercorns

10 cups Water

1/2 tsp Sea Salt (optional)

There is nothing like a homemade vegetable stock simmering softly on the stove, filling the kitchen with that warm, savory aroma. This classic golden version is my everyday go-to because it’s clean, bright, and incredibly versatile. The onion skins help give it a deeper natural color, while the herbs add just enough lift to keep everything tasting fresh. I love pouring this into rice, quinoa, beans, or hearty soups to add a little comforting soul to the dish.

Instructions

Add all the vegetables, herbs, and spices to a large pot.

Pour in the water and bring to a boil.

Reduce heat to low and simmer uncovered for 45–60 minutes.

Strain through a fine mesh sieve.

Cool completely before storing in jars. Keeps 5 days in the fridge or 3 months frozen.