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how to make vegetable stock
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Homemade Vegetable Stock from Scraps

Servings: 8
Author: Jen Hansard
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
This is how to make vegetable stock from onion skins, celery tops, carrot peels and garlic scraps simmered with herbs, peppercorns and a bay leaf. Save scraps in a freezer bag, and when it is full, you have stock for soups, grains and sauces.

Equipment

Ingredients

  • 1 cup onion scraps tops, bottoms, and skins
  • 2 cup celery scraps tops and bottoms
  • 2 cup carrot scraps tops and skins
  • 4 garlic clove tops, bottoms, and skins
  • ½ cup herbs parsley, rosemary, thyme
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 tsp sea salt, unrefined optional
  • 12 cup water

Instructions

  • Add vegetable scraps to a 6-quart pot.
    Bowl of vegetable scraps and carrot peels to make homemade vegetable stock.
  • Pour water on top, making sure everything is covered by 2 inches water. Leaving an inch or two below the top of the pot so it doesn’t boil over.
    Pouring water on top of vegetable scraps to make stock.
  • Cover, bring to a boil at high heat, and then reduce to a rolling simmer for 2+ hours or until vegetables are so soft they are falling apart.
    Spoon with carrots, celery and onions that have been cooked into a stock.
  • Strain the stock through a fine-mesh strainer and discard scraps.
    Scooping vegetable broth into a sieve to separate the vegetables from the liquid.
  • Pour broth into air-tight containers, like quart-size mason jars.
    Pouring vegetable stock into mason jar.

Notes

  • To make this in a crockpot, add all ingredients to the crockpot. Cover with water by 2 inches then cover and set to low for 8-10 hours. Follow steps 2-3 above.
  • The nutritional info is based on my sample recipe; yours will vary depending on the types of vegetables you use.
  • I just make a batch of stock whenever I get a full-gallon bag of veggies. No need to thaw them in advance!
  • Don't be afraid to use onion shells, garlic skins, really ALL the scraps you have.
  • Feel free to boost your broth with fresh turmeric, fresh ginger, or a tbsp of apple cider vinegar.
  • Refrigerate broth for up to 5 days. You can also freeze the broth for up to 3 months in freezer-safe containers.

Nutrition

Serving: 1cup, Calories: 23kcal, Carbohydrates: 5g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 242mg, Potassium: 213mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3954IU, Vitamin C: 7mg, Calcium: 33mg, Iron: 0.4mg
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