Veggie Stock
from Kitchen Scraps
Delicious, Simple and Free
Vegetable Stock made from kitchen scraps is a cinch to make, delicious and basically free. This vegetable broth is healthy, full of nutrients and has no extra sodium. Easy Peasy!
Simply save your leftover vegetable scraps (peels, ends, and cores) in the freezer. When you’ve collected enough scraps, put them in a pot with water and let them simmer. After a few hours of cooking, you’ll have a delicious homemade vegetable broth.
Start with a gallon size bag.
Use a reusable storage bag or Ziplock. I set the bag right next to the cutting board and add the veggie scraps as I am cooking. When I am done prepping a meal, I put the bag back into the freezer.
What Veggies to use for the Vegetable Broth? Here are a few suggestions but honestly almost anything can go into the broth:
- Onion, shallot and garlic roots, ends and skins
- Celery bottoms and tops
- Carrot ends and peels
- Tomato cores
- Bell peppers and peppers with mild heat
- Fresh herbs
- Tops of squash and peels
- Mushrooms
- Corn cobs
Also, whenever something is starting to dry out, I toss it in the Veggie bag. Whether its herbs, tomatoes, green onions, carrots etc…
Cruciferous vegetables, Brussel sprouts, cauliflower, can be bitter and should be avoided. Do not use any vegetable that is starting to go bad.
Once your freezer bag is full, it’s time to make the Vegetable Broth.
Organic Ingredients:
- 5 cups of Veggie Scraps
- 9 cups of Water
Slow Cooker – Place the vegetable scraps in the crockpot, then cover and cook for a minimum of 3 hours or a maximum of 6 hours, until the scraps are around 1′′ above the water line.
On the stovetop – place the vegetable scraps in a large pot with enough water to cover them by about 1 inch. Cook for about 2 – 3 hours , covered, on low to medium-low heat.
Using a fine-mesh strainer over a large bowl, strain the vegetables from the liquid. Season with salt to taste (if desired), then pour into jars and/or ice cube trays. Vegetable scraps can be composted or discarded.
Keep refrigerated or frozen until ready to use.
I want to thank my niece Mandy Boyle for first introducing me to this Veggie Broth! Mandy is an amazing mom of 4, married to our nephew Jake Boyle, lover of Disney and homeschools by the sea. Follow her on instagram @hellobabyboyle.
Love it!
