Homemade Vegetable Stock Made With Veggie Scraps

Vegetable Stock in Mason Jar

5 from 2 reviews

Vegetable stock is a great way to get the most out of your vegetables and infuse a variety of dishes from soups to rice with extra flavor. Long considered a restorative food, vegetable stock contains a variety of nutrients with very few calories and is a healthy addition to any diet.


  • 1 gallon bag vegetable scraps
  • 12 1/2 cups water


  1. Place vegetable scraps in large dutch oven or stock pot. Cover with water and simmer for 1 hour over low heat.
  2. Remove mixture from heat and strain out liquid using a fine mesh colander.
  3. Store liquid in airtight container for up to 4 days in refrigerator or up to 6 months in freezer until ready to use.


  • Don’t have a fine mesh colander? – Me either so instead I use a coffee filter. Keep scrolling for a picture of my setup.
  • What vegetables should I use? – Whatever you’ve got! Lots of people avoid leafy greens and cruciferous or starchy vegetables because they can make your stock cloudy or bitter. My philosophy is that so long as a vegetable scrap isn’t toxic (think tomato stems and leaves), into the stock pot it goes!
  • What about salt? – Add salt if you like but I prefer to hold off until I’m making the final dish.

Keywords: Vegetable Stock, Vegetable Broth, Veggie Stock, Veggie Broth