5.0 from 3 votes
Vegetable Stock from Scraps Recipe
The foolproof method for making vegetable stock from kitchen scraps. This method is not only delicious but also much cheaper than the vegetable stock you buy at the grocery store. Use it in soups, stews, casserole, sauces, and more!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 8 cups
Calories: 7 kcal
Cuisine:
American , Vegan
Ingredients
- 4-6 cups of veggie scraps ie peels, trimmings, tops, and bottoms
- 1 teaspoon salt
- 8-10 black peppercorns
- 8-10 cups of water
Optional Add ins:
- 2-3 cloves of garlic smashed
- 3-4 parsley stems
Instructions
- Place veggie scraps, salt, and peppercorns into a stock pot or a Dutch oven. If using, add garlic and parsley stems.
- Pour water over the veggie scraps.
- Bring it to a boil and let it simmer for 1 to 1 ½ hours (partially cover it with the lid.)
- When done, turn the heat off and let it cool for 20-30 minutes.
- Place a fine mesh strainer over a large bowl and strain vegetables. Discard or compost vegetables.
- Pour the veggie scrap stock into jars (or plastic containers), bring to room temperature, and store it in the fridge or freeze for later.
Cup of Yum
Notes
- Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.
- Trimmings and peels of alliums (onions, leeks, shallots), carrot, celery, garlic, tomatoes, and corn cobs are a few to name.
- Peels and trimmings of
- cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, spicy peppers, and artichokes are a few to name. We also recommend avoiding any moldy or rotten vegetables or scraps.
- You can use this exact recipe with frozen scraps. There is no need to thaw. The only difference would be the time of cooking.
- You can store your stock in an airtight container (such as a Weck jar or a mason jar) in the fridge for up to 5 days. You can freeze it for up to 6 months. We recommend thawing it in the fridge overnight.
- Ratio of kitchen scraps to water: Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.
- Vegetables that are good for scraps: Trimmings and peels of alliums (onions, leeks, shallots), carrot, celery, garlic, tomatoes, and corn cobs are a few to name.
- Vegetables to avoid: Peels and trimmings of cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, spicy peppers, and artichokes are a few to name. We also recommend avoiding any moldy or rotten vegetables or scraps.
- Frozen scraps: You can use this exact recipe with frozen scraps. There is no need to thaw. The only difference would be the time of cooking.
- Storage & freezing: You can store your stock in an airtight container (such as a Weck jar or a mason jar) in the fridge for up to 5 days. You can freeze it for up to 6 months. We recommend thawing it in the fridge overnight.
- Vegetable stock using whole veggies: If you prefer making stock using whole vegetables (instead of kitchen scraps), be sure to check out our detailed post on Homemade Vegetable Broth.
Nutrition Information
Calories
7kcal
(0%)
Carbohydrates
2g
(1%)
Protein
0.1g
(0%)
Fat
0.01g
(0%)
Saturated Fat
0.003g
(0%)
Polyunsaturated Fat
0.003g
Monounsaturated Fat
0.003g
Sodium
773mg
(32%)
Potassium
6mg
(0%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
282IU
(6%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
0.05mg
(0%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 7
% Daily Value*
| Calories | 7kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 773mg | 32% |
| Potassium | 6mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.