5 from 6 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
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
Servings:
6
cups
Calories:
30 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 gallon bag vegetable scraps various
- 1 herbs various
- 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. 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. 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. Discard scraps. Use right away or place in freezer bags and freeze. The stock will freeze for many months.
Cup of Yum
Notes
- Keep a large freezer bag 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;
- Add smaller quantities of stems of herbs, such as;
- Add the strained solids to your compost pile.
- Stock can be pressure canned to make it shelf stable. Follow the instructions in this article.
- onion
- garlic
- cauliflower
- brussels sprouts
- broccoli
- carrots
- celery
- parsnips
- squashes
- parsley
- thyme
- sage
- rosemary
- oregano
Nutrition Information
Calories
30kcal
(2%)
Sodium
12mg
(1%)
Calcium
8mg
(1%)
Nutrition Facts
Serving: 6 cups
Amount Per Serving
Calories 30
% Daily Value*
| Calories | 30kcal | 2% |
| Sodium | 12mg | 1% |
| Calcium | 8mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.