Vegetable Stock from Scraps Recipe
The foolproof method for making vegetable stock from kitchen scraps. This method is not only delicious but also much cheaper than the vegetable stock you buy at the grocery store. Use it in soups, stews, casserole, sauces, and more!
Ingredients
- 4-6 cups of veggie scraps (ie peels, trimmings, tops, and bottoms)
- 1 teaspoon salt
- 8-10 black peppercorns
- 8-10 cups of water
- 2-3 cloves of garlic (smashed)
- 3-4 parsley stems
Instructions
- 1
Place veggie scraps, salt, and peppercorns into a stock pot or a Dutch oven. If using, add garlic and parsley stems.
- 2
Pour water over the veggie scraps.
- 3
Bring it to a boil and let it simmer for 1 to 1 ½ hours (partially cover it with the lid.)
- 4
When done, turn the heat off and let it cool for 20-30 minutes.
- 5
Place a fine mesh strainer over a large bowl and strain vegetables. Discard or compost vegetables.
- 6
Pour the veggie scrap stock into jars (or plastic containers), bring to room temperature, and store it in the fridge or freeze for later.
Cook it from the original
This recipe comes from foolproofliving.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foolproofliving.com