This Is The Mistake You've Been Making With Homemade Stock

You're not alone.

Homemade stock is one of the easiest recipes to make from scratch. It is also the fastest way to elevate a homemade meal. Plus, you can cook it up with nothing more than food scraps. (In the past we've suggested you store your veggie scraps in the freezer to save up for making stock.) The thing is though, while this is one of the simplest foods to make, there are some rules that need to be followed if you want the best results. And by rules, we mean veggies not to use.

Many veggies make for delicious stock, but there are some whose flavors are so strong they'll overpower the stock in not the best of ways. We have all that information for you, thanks to the folks at, in the chart below. With soup season upon us, we suggest you print out this chart and tape it to the fridge. It will serve you well.

A note about onions: Though this chart recommends using them in your stock, always be sure to taste them before throwing them in your stock pot. If they're bitter or strong, you might prefer to avoid them.

For more information on making the best veggie stock, head on over to They've got you covered.

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