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4.2 from 15 votes

Vegetable Stock From Scraps

It is absolutely possible to make delicious, flavorful Vegetable Stock from vegetable scraps. You'll enjoy making this cheap, easy, all natural, additive free, low sodium Vegetable Stock.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 2
Calories: 5 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 5 lbs vegetable scraps See the 'What you should not include and why' section to see what vegetables to exclude.
  • 1 pint water

Instructions

    Cup of Yum
  1. Add clean, frozen vegetable scraps to the Instant Pot.
  2. Add water, make sure the vegetable scraps are submerged in the water.
  3. Set the Instant Pot to 'slow cooker' mode and cook for 4 hours.
  4. Alternatively, place the vegetable scraps and water into a pot large enough to fit the scraps and water. Cook on the stovetop, at a low simmer for 1-2 hours with the lid on.
  5. Strain the Vegetable Stock through a find sieve. Discard leftover vegetable mass.
  6. Pour the Vegetable Stock into whatever container you wish - mason jar, Tupperware, or freezer bag for storage.

Nutrition Information

Serving 8oz Calories 5kcal (0%) Sodium 12mg (1%) Potassium 5mg (0%) Sugar 1g (2%) Calcium 12mg (1%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 5

% Daily Value*

Serving 8oz
Calories 5kcal 0%
Sodium 12mg 1%
Potassium 5mg 0%
Sugar 1g 2%
Calcium 12mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.