Homemade Vegetable Stock Recipe

Servings: 8 cups

Total Time: 1 hour

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You can easily make your own vegetable stock with your leftover vegetable scraps.

Fill up a freezer-safe bag with vegetable scraps and keep in the freezer until you have 2 cups worth. Once your bag is full and you're ready to make your stock, fill a Dutch oven or large pot with 8 cups of water, vegetable scraps, and any herbs or whole vegetables for extra flavor. Some good options are garlic, shallots, rosemary, thyme, parsley, bay leaves, and whole onions. Bring it to a boil, then let simmer for 40 minutes. Strain into a jar and refrigerate for up to 3 days or store in a freezer-safe bag until ready for use!

We recommend only using the scraps of onions, carrots, celery, mushrooms, shallots, and garlic as other veggies can add a bitter or spicy flavor. 👍

Key Points to Know:

- Use 8 cups of water per 2 cups of scraps
- Use stock within 3 days or freeze until ready to use
- Refrain from using vegetables that will add a bitter or spicy taste
- Add a mix of your favorite herbs or whole vegetables for extra flavor