Homemade vegetable stock is easy to make and a great way to add flavor to other dishes. Use vegetables like fennel, onions, carrots, celery, and fresh herbs - or save veggie scraps to turn into stock.
To a large stock pot or dutch oven, add the vegetables, herbs, and peppercorns. Add the water.
Cover and simmer over medium-low heat for 1-2 hours. Strain and transfer the stock to an airtight container(s). Refrigerate for 1 week or freeze for 2-3 months.
Notes
Avoid using starchy vegetables, such as potatoes. They create a cloudy, somewhat gummy stock. Softer veggies like green beans or zucchini should also be avoided since they turn bitter when cooked for a long time.
When making other recipes, save veggie scraps such as carrot peels, onion skins, or fennel fronds. Freeze to use in veggie stock.