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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Excellent for making stock/broth.

Onion skins

Onion skins add a lovely color. Just don’t add to many of them unless you want your stock to have a dark color.

Oregano

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

Parsley

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

Parsnips

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

Peas

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

Pea Pods

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

Peppers, Hot Peppers

Not recommended.

Peppers, Bell Peppers

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

Potato peels

Can be used in small quantities. Potato skins add an earthy, but slightly bitter taste. Too many can make the stock cloudy. Be sure the peels are very clean, otherwise you’ll end up with stock that tastes like dirt.

Pumpkin

Pumpkin is a little too starchy for goodstock or broth.

Radish

Not recommended.

Romaine Lettuce

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

Rosemary

Some people like the taste rosemary imparts to stock/broth, but some find it lends a bitter flavor, so you may want to use it with caution.

Rutabagas

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

Scallions

Excellent for making stock/broth.

Shallots

Excellent for making stock/broth.

Spinach

Good in small quantities (no more than 1/6 of the stock ingredients). Best added toward the end of cooking.

Squash

Squash is a little too starchy for goodstock or broth.

Squash peel

Squash peels add good flavor to stock or broth. Use no more than 1/8 of the total stock ingredients.

Sweet Potatoes

Sweet Potatoes don’t add much flavor to stock or broth and some variety are too starchy for goodstock or broth.

Thyme

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

Tomatoes

Excellent for making stock/broth. Be sure to avoid including too many tomato seeds as this can give a bitter flavor.

Turnips

Turnips are too strong for stock or broth.

Turnip greens

Ok 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.

Winter squash

Squash is a little too starchy for goodstock or broth.

Zucchini

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

A-to-Z List of Vegetables to Include or Exclude from Vegetable Stock or Broth - JennifersKitchen (3)

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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.

Read On ›

What vegetables to include in stock? ›

I prefer whole vegetables for my stock, rather than scraps. I use: onions, carrots, celery, leeks, garlic, thyme, parsley, bay leaves, and black peppercorns.

Discover More Details ›

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!)

What veggies don't go in stock? ›

7 Vegetables to Avoid Adding to Vegetable Stock

Leafy green parts of carrots and celery. 2. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale.

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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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Should potatoes go in vegetable stock? ›

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

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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? ›

In an 8 quart pot, sauté onions, mushrooms, and celery in a little olive oil for 15 minutes or until lightly carmelized. Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes and water. Bring to a gentle boil.

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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.

What vegetables should I not put in soup? ›

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

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What's the difference between vegetable broth and vegetable stock? ›

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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What are the healthiest vegetables to put in soup? ›

Root vegetables such as squash and potatoes add a good element of heartiness and fiber. Carrots and zucchini hold up well in broth and kale or Swiss chard add nice flavor, a splash of color and a serious dose of nutrition. Tomatoes and tomato paste give your recipe an Italian twist.

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What should be avoided in cooking stock? ›

Don't add too much water as it will only dilute the flavor. Simmer gently and skim to remove impurities that rise to the surface. For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later.

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Why do you throw away vegetables after making stock? ›

Um, as you're cooking with stock, the the vegetable, the vegetables will release the nutrients and the flavor into the water and what you're left, um, what you're left to it is just kind of a mushy vegetable. It doesn't have a lot of taste.

Why are vegetable stocks not true stocks? ›

The answer is that vegetable stock is not a true stock, but it is used in the same way - as a base for other recipes. The only real difference between vegetable stock and vegetable broth is that vegetable stock is kept unseasoned and neutral in flavour, while broth should be well seasoned.

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? ›

What's the difference between vegetable broth and vegetable stock? ›