Homemade Vegetable Stock from Scraps

You’ll never want to toss out veggie scraps again after finding out how easy and frugal it is to make your own vegetable stock! No more buying stock from the grocery store, which is basically just flavored water with additives anyhow.

If you are squeamish about handling raw meat and bones and therefore not ready to make your own chicken or beef stock, then this recipe is for you. Besides eliminating the ick factor when making stock, another nice thing about homemade vegetable stock is that it requires much less simmering so you can make it the same day that you need it for a recipe.

Probably the best thing about making your own veggie stock is that it’s essentially free as you are using veggie scraps that normally would have ended up in the trash can. Think of all those nutrients that have previously just gone to waste. Not any longer!

As you cook throughout the month, just toss veggie scraps into a gallon freezer bag and store it in your freezer until the bag fills up. You’ll be surprised at how fast you accumulate enough scraps to make your first batch. Make sure the veggie scraps are clean though! No one likes gritty dirt stock! Toss in ends, peelings and anything that is wilting. Just make sure to avoid using scraps that are moldy or going bad.

Collect & Freeze:
Carrots peelings and ends
Onion skins and ends (onion skins will give the broth a darker color)
Celery ends
Garlic scraps
Potato peelings
Tomato scraps
Herb stems
Mushroom ends
Squash & Zuchinni scraps
Leek ends
Lettuce ends

Not all  scraps make a good tasting stock so be sure to be selective.

Brussels Sprouts
Anything that has started to rot or mold

I was prepping the above veggies for a meal and made sure to save and freeze the peelings and scraps.

Vegetable stock is a great way to use up that leftover bit of garlic that gets left in a garlic press. Just peel it out and toss it in your freezer bag.

Homemade Vegetable Stock from Scraps


  • Frozen Vegetable Scraps
  • Filtered Water


  1. Place scraps in a stockpot and pour enough filtered water to cover.
  2. Bring to a boil. Lower heat and simmer for 1 hour.
  3. Line a large bowl with a strainer and pour stock through it to strain out vegetable pieces.
  4. Let stock cool and pour into glass jars.
  5. Refrigerate and use within 3 days or store in freezer for long term storage.

I was able to make 2 quarts of vegetable stock from the bag of frozen veggie scraps.

Shared on Down Home Blog Hop, Real Food Wednesday and The Homestead Blog Hop.

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