vegetable stock in pint jars on wood board
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5 from 9 votes

Vegetable Stock from Kitchen Scraps

Waste not, want not! This Vegetable stock is so much better than any store bought! You control the ingredients
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 cups
Calories 30kcal
Author Beth Neels
Cost $0

Equipment

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.
    various vegetable scraps frozen in gallon freezer bags
  • 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.
    brussels sprouts stems, onion and garlic skins and ends, pepper stems in crockpot
  • 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.
    Addition of carrots, asparagus and half of an onion that had gone soft.
  • Add any herbs that you have in the vegetable drawer, as well. Here I added thyme and sage.
    addition of a few sprigs of thyme and some sage leaves that were dried out in the crisper drawer
  • Add water just to barely cover. Cook on low for 5 or 6 hours or on high for 1 to 2 hours.
    cooked down stock in crock pot
  • 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.
    straining solids from stock through a colander

Notes

Keep large freezer labelled in your freezer. As you are making other dishes, save all of the vegetable scraps you have. Vegetables that work well for vegetable stock are skin, leaves and ends of;
  • onion
  • garlic
  • cauliflower
  • brussels sprouts
  • broccoli
  • carrots
  • celery
  • parsnips
  • squashes
Add smaller quantities of stems of herbs, such as;
  • parsley
  • thyme
  • sage
  • rosemary
  • oregano

Nutrition

Calories: 30kcal | Sodium: 12mg | Calcium: 8mg