I can’t recommend this homemade vegetable stock highly enough! It’s easy, healthy, and free! I haven’t bought store bought stock in years. It often has a ton of added sodium and preservatives and even though it isn’t expensive, I’m all about saving $3 if I can make something even better at home.
I’ve seen lots of recipes for homemade stock that call for whole vegetables. A whole onion, several whole carrots and celery stalks, etc. There’s nothing wrong with this but it my opinion it’s wasteful. So if I don’t use whole vegetables, how do I make vegetable stock? Scraps!! Using every part of your produce will also make you feel environmentally conscious, especially if you’re like me and sometimes throw a plastic container in the trash instead of washing and recycling it (I know I know, I’m sorry my laziness is killing the planet).
Onion ends and peels, carrot ends and peels, mushroom stems, etc. Any leftover pieces from other meals goes in the scrap bucket! Depending on how often you cook, it might take a few weeks to collect enough kitchen scraps to make stock, so it’s a little difficult to make stock last minute if you haven’t been stockpiling scraps (pun intended).
Recommended scraps to save:
You can use as many or as few different types of scraps as you want, but here are some of my favorites!
- Onion ends and peels
- Garlic ends and peels
- Shallot ends and peels
- Carrot ends and peels
- Bell pepper tops and seeds
- Green onion ends
- Mushroom stems
- Zucchini ends
- Yellow squash ends
- Eggplant ends
- Sweet potato ends and peels
- Celery stalk ends
- Thyme stems
- Sage stems
- Parsley stems
Tip: NEVER use cruciferous vegetables! You can use a huge variety of scraps or just stick to onion, carrot, and celery. The only thing you want to avoid are cruciferous vegetables! Things like kale, broccoli, and Brussels sprouts will leave your stock bitter and inedible.
How to make homemade vegetable stock
Throw all your frozen scraps in a pot of water and simmer on low heat all day. Then use a fine mesh strainer* to remove the scraps. That’s it. I’m not sure it could be any easier to get rich, flavorful stock to add to any recipe!Print
Super easy homemade stock that tastes great, uses kitchen scraps, and saves money!
- 8 cups water
- onion ends and peels
- garlic ends and peels
- carrot ends and peels
- mushroom stems
- bell pepper scraps
- green onion ends
- zucchini ends and peels
- yellow squash ends and peels
- thyme stems
- sage leaves
- 2 bay leaves
- 2 teaspoons kosher salt
- 2 teaspoons whole black peppercorns
- Collect leftover cooking scraps and store in an airtight container or bag in the freezer until you have about 3-5 cups of varied scraps.
- Pour scraps into the bottom of a large stock pot and fill with your desired amount of water (I usually make 8-10 cups).
- Cover and simmer on low heat for a minimum of 3 hours so that the flavors have time to fully develop. You can also just use the crockpot and let it simmer all day!
- Pour the stock through a fine mesh strainer and discard the scraps.
- Store in the fridge in an airtight container for up to 7 days and freeze the rest for up to 6 months.
You can easily add chicken or beef bones to make an even richer stock!
- Category: Ingredients
- Method: Stovetop
Keywords: homemade stock, homemade vegetable stock, vegetable stock