Vegetable Stock Tips Free and Always on Hand
Transform your kitchen scraps into liquid gold with our "Vegetable Stock Tips Free and Always on Hand" recipe—a sustainable, waste-free solution for homemade stock that's bursting with flavor. This easy recipe uses saved onion peels, carrot tops, celery leaves, and more, turning them into a richly aromatic vegetable base perfect for soups, stews, and sauces. With just 5 minutes of prep and a slow simmer for maximum flavor extraction, you'll enjoy a versatile, customizable stock that’s low-sodium and freezer-friendly. Whether you're cooking vegetarian dishes or enhancing a family favorite, this zero-waste stock ensures you always have a delicious, eco-conscious foundation on hand.
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Recipe Information
Ingredients
- 2 cups Onion scraps (peels, ends)
- 1 cup Carrot scraps (peels, tops)
- 1 cup Celery scraps (leaves, ends)
- 0.25 cup Garlic scraps (peels, ends)
- 2 cups Other vegetable scraps (parsley stems, mushroom stems, leek greens, etc.)
- 10 cups Water
- 1 teaspoon Salt (optional)
- 0.5 teaspoon Black peppercorns (optional)
- 1 piece Bay leaf (optional)
Instructions
1. Collect vegetable scraps in a reusable bag or airtight container and store them in the freezer until you have about 6 cups of scraps.
2. When ready to make the stock, place the frozen vegetable scraps in a large stockpot.
3. Add water to the pot and ensure the scraps are fully submerged. For a more robust flavor, you can use 8 cups of water instead of 10.
4. Toss in optional seasonings such as salt, black peppercorns, and a bay leaf for added depth of flavor.
5. Place the pot over medium-high heat and bring to a boil.
6. Once boiling, reduce the heat to low and let the stock simmer uncovered for 1 hour. Stir occasionally.
7. Taste the stock halfway through and adjust seasoning as needed, except for salt if planning to reduce later.
8. After 1 hour, remove the stockpot from heat and allow it to cool slightly.
9. Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
10. Let the strained stock cool completely before storing. Divide into containers or ice cube trays for convenient use.
11. Store the stock in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 43.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3583 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
