Name: Vegetable Stock From Scraps
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 handfuls of vegetable scraps; 4 quarts of water (1 gallon); 2 garlic cloves; 2 tsp sea salt; 1 tsp peppercorns; 1 tbsp. of butter; 1 large or 2 medium bay leaves

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Make an incredibly easy, rich and velvety vegetable stock from your leftover vegetable scraps. The best part is, you can keep the scraps in the freezer to make the stock any time you like.

vegetable stock in a stock pot simmering

With so many things at an all-time high in the grocery store, I thought it might be good to share this lovely trick for making delicious vegetable stock, with scraps that would otherwise be thrown out. Yes, a delicious stock straight from scraps. You read that right.

I know it might seem surprising that you can make anything from those bits of carrot tops and onion peels we so easily toss away. But it’s absolutely what I do to make this gorgeous rich stock.

Each time I cut up specific vegetables, I place the scraps in a large zip lock bag that I keep in the freezer. This includes the peels, leaves and cores too. I continue filling up the plastic bag by simply grabbing it from the freezer whenever I have more scraps to add. Then popping it back in to store. These scraps work wonderfully for slow simmering on the stove top, creating a velvety rich vegetable stock that I use for risotto, soups, broths, sauces. You name it.

This homemade vegetable stock is hands down one of the most versatile stocks you can have in your kitchen. I must say that being able to make a pot of stock anytime I’d like to, feels like some sort of a culinary luxury. Although it might not seem so until you have made some yourself and then it hits you, there is no need to continue buying vegetable broth or stocks anymore.

Making a Vegetable Stock with Scraps Is…

A great way to use up any veggie scraps you would otherwise discard of.
Fantastic for reducing food waste.
An easy way to save money as you no longer will need store-bought broths or stocks.
A simple vegetable stock recipe perfect for soup season.
Able to be made in double or triple batches.

Ingredients

Vegetable Scraps- the best vegetables to use for a flavorful vegetable stock are the ends of onions, celery tops, carrot peels, leftover tomato, mushrooms stems, leeks, and garlic skins. You can use other vegetables like bell peppers, fennel tops, and green onions. I would suggest not adding in any type of potatoes including sweet potato or broccoli stems or scraps. These can make the vegetable stock starchy and or give it a bitter taste. These scraps are best to go into the compost pile.

Salt- I like to add sea salt to my stock to help make the stock more flavorful. If you use table salt, you may want to add slightly less since table salt tends to be a little more saltier than sea salt.

Garlic- if the kitchen scraps have garlic in them, you can skip adding more if you like. I like to add 2 cloves to a large pot of vegetable stock for added flavor.

Herbs- you really can add any herbs you like. But I find bay leaf to be a great simple addition if you want a simple delicious stock that you are able to use in anything.

Fat- I like to add some fat to my vegetable stock. Fat means flavor and a couple tablespoons of butter make this stock delicious. If you don’t want to use butter you can also use a little extra virgin olive oil to the pot. It works well too.

Water- you can use filtered or standard drinking water for this. I would not suggest using sink water as this is not going to come to a rolling boil but a simmer.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Large Stock Pot or Dutch Oven

Jars for Storing

Fine-Mesh Strainer

Directions

Remove your vegetable scraps from the freezer and place them in a large stockpot. Fill the stockpot with about a gallon or so of water. Add an ample amount of salt, about 2 tsp. per gallon I find works well. You can also add peppercorns if you’d like to the pot. Add two garlic cloves. You do not need to remove the peel from the garlic. I like adding some fat to my homemade stock. It creates more richness to the final product. I add about 2 tbsp. of butter with a bay leaf.

Place lid on and heat on a low simmer. The vegetables work much quicker so you can have stock ready to use in as little as 1-2 hours.

vegetable stock in a large stock pot being simmered

At the 1 hour mark, give your stock a taste test. I find my stock is perfect right around the 2 hours mark. When the stock is to your liking. Remove it from the heat. Then use a fine mess strainer over a bowl to separate the liquid from the vegetable scraps. The scraps can be added to your compost or discarded. Add the liquid to glass containers like these Le Parfait Milk Jugs or wide-mouth mason jars. Or something similar. When cool, place in the fridge to store.

a stockpot of vegetable stock from scraps

FAQ’S

What can I use this vegetable stock for?

This flavorful stock can be used in many ways. My favorite way to use this stock is for risotto and soups. My favorite use is mushroom risotto. It creates a delicious rich risotto that brings out the wonderful flavors of mushrooms within the risotto. But you can also use it for gravies, sauces, soups, and even warm it on the stovetop to drink on its own.

What other vegetables can I use for the vegetable stock?

Above you will find the very best vegetables to use for making vegetable stock.

In small amounts these vegetables can also be used:

corn cobs
green beans
pea pods
bell pepper
eggplant
asparagus

Leftover herbs to use? Here are some herbs that work well for stock:

rosemary
marjoram
thyme
oregano
chives
dill (in small amounts)

What can I store the vegetable stock In?

Storing your vegetable stock is easy. I suggest using a glass container for the stock. I find mason jars work wonderfully. But my very favorite way to store the stock is using these Le Parfait Milk jugs. It makes it fun to use and easy to pour. Be sure to store your stock in the fridge.

How long does the veggie stock last?

This vegetable stock should last for up to a week in your fridge. Make sure to smell any stock before using it just in case it has gone rancid. I have not run into this issue yet, but it’s better to be safe than sorry.

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Fine Mesh Strainer

Stock Pot

Le Parfait Milk Jugs Set of 6

Mason Jars 32 oz Set of 12

White Wide Mouth Lids For Mason Jars

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