Homemade Vegetable Scrap Stock
A simple, sustainable way to turn kitchen scraps into a rich, flavorful broth—perfect for soups, stews, and sauces! This recipe yields 6 cups.
prep time
10 minutes
cook time
2 hours / 0 mins
Ingredients
About 1 to 2 pints of vegetable scraps (such as onion peels, garlic skins, tomato stems, celery ends, carrot peels, and broccoli stems)
5 to 6 cups water (enough to cover the scraps)
2 bay leaves
5 to 7 whole peppercorns
A generous pinch of salt
5 to 6 cups water (enough to cover the scraps)
2 bay leaves
5 to 7 whole peppercorns
A generous pinch of salt
Directions
Collect & Store Scraps: As you cook, save vegetable scraps in a freezer-safe bag until you have about 1 to 2 pints (a produce bag about half full).
Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and salt.
Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.
Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.
Store: Pour into mason jars (about 6 cups total) and refrigerate for up to 5 days. For longer storage, freeze in resealable bags—lay them flat in the freezer for easy stacking.
Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and salt.
Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.
Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.
Store: Pour into mason jars (about 6 cups total) and refrigerate for up to 5 days. For longer storage, freeze in resealable bags—lay them flat in the freezer for easy stacking.
