Vegetable Stock from scraps couldn’t be easier! Just save your leftover kitchen scraps! So flavorful and healthy! A great way to reduce your food waste, as well! Freeze for at last 6-8 months in freezer bags!
Waste not, want not. How many times did I hear this growing up? Countless! Making your own Vegetable Stock from Kitchen Scraps is a perfect way to utilize perfectly good ingredients that would have ended up in a landfill!
I saw this idea on Pinterest whilst scrolling through looking for new inspiration last year. The lightbulb went on over my head and I thought this is a great idea!! Funny story. So when I mentioned it to my Mother, her response was, “Oh Julia (Child) used to do that years ago!” (In her haughty tone! 🙂 ) Of course she did. Julia pretty much did it all, didn’t she?
How to make Vegetable Stock from Kitchen Scraps
Anyway, to make this vegetable stock, just save all of the small ends, skins and stems from the vegetables you are using for your meal preparation. I just put them all in a plastic gallon freezer bag. Everytime I have more to add to the bag, I pull it out and then pop it right back in the freezer. Things I use are onion and garlic skins and ends, celery and carrot ends or tops, asparagus ends, brussels sprouts stems, potato skins, tomato and pepper cores, just about any vegetable you are using can be used for stock. Once the bag is full, just throw all of the scraps in your crockpot or dutch oven on the stove (cook for 1-2 hours on stove) and barely cover with water. Let them cook on low for about 5 hours. Strain the solids from the stock. Then place the stock in freezer bags and use it in all of your favorite dishes!
Since every batch will have different scraps in different quantities, every batch will be different. I have done this stock for over a year and have never had a batch that I didn’t like. It’s great to be able to pull a bag out of the freezer to substitute for the water or chicken stock that I normally use! It stores in the refrigerator, in sterile pint canning jars, for several weeks, as well. I use it soups, stews, rice dishes, potatoes, gravy, anything you would normally use stock in. Use this Vegetable Stock from Kitchen Scraps in this Curried Carrot Soup for added flavor! Have you ever made Vegetable Stock from Kitchen Scraps? It is so easy, you should really give it a try! Then let me know what you think!!
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Enjoy! And have fun cooking!
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Vegetable Stock from Kitchen Scraps
Ingredients
- 1 gallon bag various vegetable scraps
- 1 various herbs
- 6 cups water, to cover
Instructions
- Label a gallon freezer bag. Every time you make a dish and have vegetable scraps, add them to bag.
- When bag is full, add vegetable scraps to 6 qt. crock pot or a dutch oven. This photo has brussels sprouts stems, onion and garlic skins and ends and sweet pepper stems and seeds.
- Next, i usually clean out the vegetable drawer of any older vegetables. Here are some asparagus ends, 1/2 of an onion that was old (but not rotted) and some baby carrots that have seen better days.
- Add any herbs that you have in the vegetable drawer, as well. Here I added thyme and sage.
- Add water just to barely cover. Cook on low for 5 or 6 hours or on high for 1 to 2 hours.
- Strain solids from the stock through a colander. Use right away or place in freezer bags and freeze. The stock will freeze for many months.
A must learn how to make while this stock is sold commercially there is not a better stock than the one made at home. Thanks fro the tips!
You are absolutely right Adriana! And it’s so easy!
I know exactly what you mean. We all have a Julia in our lives. Great idea to make stock with vegetable scraps, I don’t like to waste anything
She was referring to Julia Child! Hehe! Thanks for your comment, Laura!
I honestly don’t know why I don’t do this more! Because you are right, it is very easy, and frankly a lot better than store bought! I needed this remind, thank you!
Thank you Jenni! It was my pleasure!
Wow your stock looks so rich and wholesome! I definitely need to do this more with my old veggies, I swear my fridge is a constantly graveyard for vegetables haha! 🙂
I hear you there! This is a perfect way to use them up! Thanks, Joyce!
Homemade Vegetable Stock is always the best. I make mine too at home. I will try this version next time for sure.
The crock pot makes it so simple! It foolproof really! Thank you Deepika!
I love this, there is no waste in our household (if I can help it) and stocks play a huge part in that, although the chooks also help out on that front too 🙂
I had too Google chooks, lol! I used to have them running all around the farm but had never heard that slang before! Thanks, Brian!
I so love homemade vegetable stock, I’ve been using scraps to make my own but was far less organized than you are, stocking up in a freezer bag until ready is a great tip! Thanks!
It is a very way to gather enough scraps for a big batch! Thank you, Patty!
This is SUCH a great idea! I have a lot of wasted veggies and this would be perfect.
I know, right? I love it!! Thanks, Julie!!
Mmmm. Your vegetable stock looks so delicious. And I love vegetable stock! Especially homemade stock! Great step by step photos Beth!!
Thank you so much Elaine! It is so good, isn’t it?